eCook Meal
UCOOK Ready-to-heat Butter Chicken
with white basmati rice & a sambal
It doesn’t get quicker & easier than this, Chef! Simply heat up our signature decadent creamy butter chicken. All that’s left to do is to cook the rice, throw together a quick sambal, and toast the naan. Chop-chop!
Serving guide
Choose your portion size.
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY RICE
Place the rinsed rice in a pot with 200ml 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.
SAMBAL
Peel and dice ¼ of the onion. Dice ½ the Tomato. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the Chilli. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY RICE
Place the rinsed rice in a pot with 400ml 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.
SAMBAL
Peel and dice ½ of the onion. Dice the Tomato. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the Chilli. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY 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.
SAMBAL
Peel and dice ¾ of the onion. Dice 1½ of the tomatoes. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the chillies. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced Chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
UCOOK Fragrant Butter Chicken - 3
White Basmati Rice - 300ml
Red Onion - 1
Tomatoes - 2
Fresh Coriander - 12g
Fresh Chillies - 2
Lemon Juice - 30ml
Naan Breads - 3
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY RICE
Place the rinsed rice in a pot with 800ml 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.
SAMBAL
Peel and dice the onion. Dice the tomatoes. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the chillies. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced Chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
UCOOK Fragrant Butter Chicken - 4
White Basmati Rice - 400ml
Red Onion - 1
Tomatoes - 2
Fresh Coriander - 15g
Fresh Chillies - 2
Lemon Juice - 40ml
Naan Breads - 4
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.82
for 4 servings · R35.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Naan Breads needs 4Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- UCOOK Fragrant Butter Chicken
Shopping
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Frequently Asked Questions
What is the preparation time for UCOOK Ready-to-heat Butter Chicken?
The preparation time for UCOOK Ready-to-heat Butter Chicken with white basmati rice & a sambal is between 10 and 15 minutes.
What is the total time required to make UCOOK Ready-to-heat Butter Chicken with white basmati rice & a sambal?
The total time required to make UCOOK Ready-to-heat Butter Chicken with white basmati rice & a sambal is between 30 and 35 minutes.
How many servings does UCOOK Ready-to-heat Butter Chicken provide?
4 servings
What are the main ingredients in UCOOK Ready-to-heat Butter Chicken?
Chilli, Fresh Coriander, Lemon Juice, Naan Bread, Red Onion, Tomato, UCOOK Fragrant Butter Chicken, White Basmati Rice
What is the nutritional information of UCOOK Ready-to-heat Butter Chicken?
Calories: 1065, Carbs: 130 grams, Fat: grams, Protein: 44.3 grams, Sugar: 19.2 grams, Salt: 1579 grams
How do I prepare UCOOK Ready-to-heat Butter Chicken?
TOAST THE NAAN: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side. SAMBAL: Peel and dice ½ of the onion. Dice the tomato. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the chilli. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced chilli (to taste), and lemon juice (to taste). Toss to combine and season. EATING TIME: Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander. HEAT: See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir. FLUFFY RICE: Place the rinsed rice in a pot with 400ml 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.
What should be prepared from my kitchen to make UCOOK Ready-to-heat Butter Chicken?
Chilli, Fresh Coriander, Lemon Juice, Naan Bread, Red Onion, Tomato, UCOOK Fragrant Butter Chicken, White Basmati Rice
How many calories does UCOOK Ready-to-heat Butter Chicken have?
1065 calories
How much fat content does UCOOK Ready-to-heat Butter Chicken have?
grams