What are the main ingredients in Butter Chicken Mince Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Butter Chicken Mince Curry?

Calories: 1010, Carbs: 78 grams, Fat: grams, Protein: 42.4 grams, Sugar: 22.4 grams, Salt: 773 grams

How do I prepare Butter Chicken Mince Curry?

RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. PREP: Peel the onion and roughly dice. Peel and grate the garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander. GOLDEN CHICKEN: Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pot and set aside. CREAMY BUTTER SAUCE: Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add ½ the grated garlic, the grated ginger, and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 100ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning. SOMEBODY SAY SAMBAL?: In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge. GARLIC NAAN: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares. WARM UP THE BELLY: Make a bed of the rice and top with the creamy butter chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.

What should be prepared from my kitchen to make Butter Chicken Mince Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Butter Chicken Mince Curry

Nothing quite satisfies the taste buds like a flavourful butter chicken curry. Sided with rice, buttery garlic naan bread, and a refreshing sambal. Now go on, hurry and start the curry!

Butter Chicken Mince Curry

with naan bread & fluffy rice

Hands on Time: 25 - 35 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Butter Chicken Spice
Chicken
Free-Range Chicken Mince
Fresh Coriander
Fresh Cream
Fresh Ginger
Garlic Clove
Garlic Cloves
Naan Bread
Naan Breads
Onion
Onions
Tomato
Tomato Passata
Tomatoes
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Peel ½ the onion and roughly dice. Peel and grate the garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN CHICKEN
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add ¾ of the grated garlic, the grated ginger, and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 50ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
GARLIC NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.

White Basmati Rice - 75ml
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Tomato - 1
Fresh Coriander - 3g
Free-range Chicken Mince - 150g
Butter Chicken Spice - 20ml
Tomato Passata - 100ml
Fresh Cream - 100ml
Naan Bread - 1

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Peel the onion and roughly dice. Peel and grate the garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN CHICKEN
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add ½ the grated garlic, the grated ginger, and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 100ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
GARLIC NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.

White Basmati Rice - 150ml
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Tomato - 1
Fresh Coriander - 5g
Free-range Chicken Mince - 300g
Butter Chicken Spice - 40ml
Tomato Passata - 200ml
Fresh Cream - 200ml
Naan Breads - 2

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Peel 1½ of the onions and roughly dice. Peel and grate the garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN CHICKEN
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add ½ the grated garlic, the grated ginger, and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 150ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
GARLIC NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.

White Basmati Rice - 225ml
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Tomatoes - 2
Fresh Coriander - 8g
Free-range Chicken Mince - 450g
Butter Chicken Spice - 60ml
Tomato Passata - 300ml
Fresh Cream - 300ml
Naan Breads - 3

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Peel the onions and roughly dice. Peel and grate the garlic. Peel and grate the ginger. Rinse and roughly dice the tomato. Rinse, pick, and roughly chop the coriander.
GOLDEN CHICKEN
Place a pot over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
CREAMY BUTTER SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add ½ the grated garlic, the grated ginger, and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream, and 200ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the fried chicken mince. Loosen with a splash of water if necessary. Add a sweetener and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Set aside in the fridge.
GARLIC NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, mix through the remaining garlic until fragrant, 30 seconds-1 minute (shifting constantly). Add the naan and toast until golden, 1-2 minutes per side. Remove from the heat and cut into squares.
WARM UP THE BELLY
Make a bed of the rice and top with the creamy butter chicken mince. Side with the buttery naan and the sambal. Garnish with the remaining coriander.