Get that smooth, aromatic butter chicken curry experience you’ve been craving. It is thickened with coconut cream, loaded with spinach, flecked with fresh mint, and paired with crispy poppadoms. This dish is as comforting as it is beautiful!
Boschendal Butter Chicken
Boschendal Butter Chicken
with coconut cream & crispy poppadoms
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Coconut Cream
- Cooked Chopped Tomato
- Flaked Almonds
- Free-range Chicken Mini Fillets
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Indian Butter Chicken Curry Paste
- Onion
- Onions
- Poppadoms
- Spinach
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MARINATING & TOASTING
In a medium-sized bowl, mix together ½ tsp of curry paste and a drizzle of oil. Rinse the Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 100ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadom for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat on completion.
CURRY’S UP!
Make a bed of creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy Poppadoms. Wow, Chef!
MARINATING & TOASTING
In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Rinse the Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the Poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
CURRY’S UP!
Make a bed of creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy Poppadoms. Wow, Chef!
MARINATING & TOASTING
In a large bowl, mix together 1 ½ tsps of curry paste and a drizzle of oil. Rinse the Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 180ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the Poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chicken pieces. Replace the lid and simmer for 7-8 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
CURRY’S UP!
Make a bed of creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy Poppadoms. Wow, Chef!
MARINATING & TOASTING
In a large bowl, mix together 2 tsps of curry paste and a drizzle of oil. Rinse the Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 200ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the Poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the coconut cream and Chicken pieces. Replace the lid and simmer for 7-8 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
CURRY’S UP!
Make a bed of creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy Poppadoms. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Boschendal Butter Chicken?
The preparation time for Boschendal Butter Chicken with coconut cream & crispy poppadoms is between 15 and 30 minutes.
What is the total time required to make Boschendal Butter Chicken with coconut cream & crispy poppadoms?
The total time required to make Boschendal Butter Chicken with coconut cream & crispy poppadoms is between 35 and 50 minutes.
How many servings does Boschendal Butter Chicken provide?
4 servings
What are the main ingredients in Boschendal Butter Chicken?
Chicken, Coconut Cream, Cooked Chopped Tomato, Flaked Almonds, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Garlic Cloves, Indian Butter Chicken Curry Paste, Onion, Onions, Poppadoms, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Boschendal Butter Chicken?
Calories: 611, Carbs: 35 grams, Fat: grams, Protein: 46.5 grams, Sugar: 12 grams, Salt: 933 grams
How do I prepare Boschendal Butter Chicken?
THE CURRY BASE: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally. CURRY’S UP!: Make a bed of creamy butter chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadoms. Wow, Chef! GOLDEN POPPADOMS: When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel. MARINATING & TOASTING: In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Rinse the chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. THINGS ARE ABOUT TO GET CREAMY…: Once the sauce has thickened, stir through the coconut cream and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.
What should be prepared from my kitchen to make Boschendal Butter Chicken?
Chicken, Coconut Cream, Cooked Chopped Tomato, Flaked Almonds, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Garlic Cloves, Indian Butter Chicken Curry Paste, Onion, Onions, Poppadoms, Spinach, Spring Onion, Spring Onions
How many calories does Boschendal Butter Chicken have?
611 calories
How much fat content does Boschendal Butter Chicken have?
grams
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