eCook Meal
Boschendal Butter Chicken
with coconut cream & crispy poppadoms
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.02
for 4 servings · R53.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cooked Chopped Tomato needs 1Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Not in the Woolies basket — source these elsewhere:
- Indian Butter Chicken Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Almonds, Chicken, Coconut Cream, Fresh Mint, Garlic, Indian Butter Chicken Curry Paste, Onion, Poppadom, Spinach, Spring Onion, Tomato
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?
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. 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! 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.
What should be prepared from my kitchen to make Boschendal Butter Chicken?
Almonds, Chicken, Coconut Cream, Fresh Mint, Garlic, Indian Butter Chicken Curry Paste, Onion, Poppadom, Spinach, Spring Onion, Tomato
How many calories does Boschendal Butter Chicken have?
611 calories
How much fat content does Boschendal Butter Chicken have?
grams