Butter Chicken With Coconut Rice

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"From one of our national supermarkets and their free monthly magazine September 2017."

Original is 4 servings


  • Serving Size: 1 (260.8 g)
  • Calories 393.6
  • Total Fat - 21.1 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 221.3 mg
  • Sodium - 202.6 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.7 g
  • Protein - 36.8 g
  • Calcium - 73.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 23.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

To make the coconut rice, combine rice, stock and coconut milk in a medium saucepan and bring to the boil and then reduce heat to cow, cover and simmer for 12 minutes or until liquid is absorbed and then set aside, covered, for 5 minutes.

Step 2

Meanwhile, heat the oil in a large saucepan over high heat and cook the chicken, in 2 batches, stirring, for 5 minutes or until golden brown and then return the chicken to the pan with zucchini and cauliflower and cook, stirring occasionally, for 5 minutes or until vegetables soften and add the butter chicken sauce and bring to the boil and then reduce heat to low and simmer for 5 minutes or until the vegetables and the chicken are cooked through and season to taste.

Step 3

Combine the coconut, almond, coriander and chilli (if using) in a bowl.

Step 4

Divide rice and curry among serving bowls and sprinkle with coconut mixture.


No special items needed.

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