Butter Chicken With Coconut Rice
Recipe: #29612
June 01, 2018
Categories: Chicken, Cauliflower, Gluten-Free, High Protein, No Eggs, Non-Dairy, Zucchini, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From one of our national supermarkets and their free monthly magazine September 2017."
Ingredients
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- FOR COCONUT RICE
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Nutritional
- 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.
Tips
No special items needed.