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!
Brown Basmati Rice - 75ml
Spice And All Things Nice Butter Chicken Curry Paste - 10ml
Free-Range Chicken Mini Fillets - 150g
Flaked Almonds - 10g
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomatoes - 100g
Poppadom - 1
Greek Yoghurt - 100ml
Baby Spinach - 20g
Spring Onion - 1
Fresh Mint - 3g
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!
Brown Basmati Rice - 150ml
Spice And All Things Nice Butter Chicken Curry Paste - 20ml
Free-Range Chicken Mini Fillets - 300g
Flaked Almonds - 20g
Onion - 1
Garlic Clove - 2
Cooked Chopped Tomatoes - 200g
Poppadom - 2
Greek Yoghurt - 200ml
Baby Spinach - 40g
Spring Onion - 2
Fresh Mint - 5g
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!
Brown Basmati Rice - 150ml
Spice And All Things Nice Butter Chicken Curry Paste - 20ml
Free-Range Chicken Mini Fillets - 300g
Flaked Almonds - 20g
Onion - 1
Garlic Clove - 2
Cooked Chopped Tomatoes - 200g
Poppadom - 2
Greek Yoghurt - 200ml
Baby Spinach - 40g
Spring Onion - 2
Fresh Mint - 5g
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!
Brown Basmati Rice - 300ml
Spice And All Things Nice Butter Chicken Curry Paste - 40ml
Free-Range Chicken Mini Fillets - 600g
Flaked Almonds - 40g
Onion - 2
Garlic Clove - 4
Cooked Chopped Tomatoes - 400g
Poppadom - 4
Greek Yoghurt - 400ml
Baby Spinach - 80g
Spring Onion - 4
Fresh Mint - 10g
Woolies Products in this dish
