Get that creamy, aromatic butter chicken curry experience – with none of the guilt! Thickened with greek yoghurt, loaded with baby spinach, and paired with nourishing brown basmati rice.
Sleek & Simple Butter Chicken
Sleek & Simple Butter Chicken
with nutty basmati, greek yoghurt & a crispy poppadom
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Spinach
- Brown Basmati Rice
- Chicken
- Cooked Chopped Tomatoes
- Flaked Almonds
- Free-range Chicken Mini Fillets
- Fresh Mint
- Garlic Clove
- Greek Yoghurt
- Onion
- Poppadom
- Spice and All Things Nice Butter Chicken Curry Paste
- Spring Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a bowl, mix together ½ tsp of the curry paste, a drizzle of oil, and some seasoning to taste. Rinse the Chicken mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated and set aside to marinate. Place the flaked almonds in a small 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.
CURRY BASE
Place a pot 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, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 50ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 10-12 minutes until thickened.
CRISPY Poppadom
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom for 30 seconds per side. As soon as it starts curling, use tongs or a spatula to flip it and flatten it out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the yoghurt and marinated Chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB'S UP!
Make a bed of nutty basmati and smother in the creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop up all of that flavour with the crispy Poppadom. Good work, Chef!
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a large bowl, mix together 1 tsp of the curry paste, a drizzle of oil, and some seasoning to taste. Rinse the Chicken mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated and set aside to marinate. Place the flaked almonds in a small 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.
CURRY BASE
Place a pot 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, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 100ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 12-15 minutes until thickened.
CRISPY Poppadom
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use tongs or a spatula to flip it and flatten it out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the yoghurt and marinated Chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB'S UP!
Make a bed of nutty basmati and smother in the creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop up all of that flavour with the crispy poppadoms. Good work, Chef!
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a large bowl, mix together 1 tsp of the curry paste, a drizzle of oil, and some seasoning to taste. Rinse the Chicken mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated and set aside to marinate. Place the flaked almonds in a small 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.
CURRY BASE
Place a pot 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, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 100ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 12-15 minutes until thickened.
CRISPY Poppadom
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use tongs or a spatula to flip it and flatten it out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the yoghurt and marinated Chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB'S UP!
Make a bed of nutty basmati and smother in the creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop up all of that flavour with the crispy poppadoms. Good work, Chef!
GET THE BASMATI GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATING & TOASTING
In a large bowl, mix together 2 tsp of the curry paste, a drizzle of oil, and some seasoning to taste. Rinse the Chicken mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated and set aside to marinate. Place the flaked almonds in a small 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.
CURRY BASE
Place a large pot 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, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 200ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 15-20 minutes until thickened.
CRISPY Poppadom
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use tongs or a spatula to flip it and flatten it out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and drain on some paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the yoghurt and marinated Chicken. 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 baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB'S UP!
Make a bed of nutty basmati and smother in the creamy butter Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop up all of that flavour with the crispy poppadoms. Good work, Chef!
Frequently Asked Questions
What is the preparation time for Sleek & Simple Butter Chicken?
The preparation time for Sleek & Simple Butter Chicken with nutty basmati, greek yoghurt & a crispy poppadom is between 25 and 35 minutes.
What is the total time required to make Sleek & Simple Butter Chicken with nutty basmati, greek yoghurt & a crispy poppadom?
The total time required to make Sleek & Simple Butter Chicken with nutty basmati, greek yoghurt & a crispy poppadom is between 45 and 60 minutes.
How many servings does Sleek & Simple Butter Chicken provide?
4 servings
What are the main ingredients in Sleek & Simple Butter Chicken?
Baby Spinach, Brown Basmati Rice, Chicken, Cooked Chopped Tomatoes, Flaked Almonds, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Greek Yoghurt, Onion, Poppadom, Spice and All Things Nice Butter Chicken Curry Paste, Spring Onion
What is the nutritional information of Sleek & Simple Butter Chicken?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sleek & Simple Butter Chicken?
GRUB'S UP!: Make a bed of nutty basmati and smother in the creamy butter chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop up all of that flavour with the crispy poppadoms. Good work, Chef! MARINATING & TOASTING: In a large bowl, mix together 1 tsp of the curry paste, a drizzle of oil, and some seasoning to taste. Rinse the chicken mini fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated and set aside to marinate. Place the flaked almonds in a small 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. CURRY BASE: Place a pot 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, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 100ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 12-15 minutes until thickened. CRISPY POPPADOM: When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use tongs or a spatula to flip it and flatten it out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and drain on some paper towel. THINGS ARE ABOUT TO GET CREAMY…: Once the sauce has thickened, stir through the yoghurt and marinated chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion. GET THE BASMATI GOING: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Sleek & Simple Butter Chicken?
Baby Spinach, Brown Basmati Rice, Chicken, Cooked Chopped Tomatoes, Flaked Almonds, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Greek Yoghurt, Onion, Poppadom, Spice and All Things Nice Butter Chicken Curry Paste, Spring Onion
How many calories does Sleek & Simple Butter Chicken have?
calories
How much fat content does Sleek & Simple Butter Chicken have?
grams
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