Butter Chicken With Turmeric Rice
August 08, 2016
"From one of our national supermarkets monthly magazine. 20 minutes soak time has not been included in times."
- FOR TURMERIC RICE
- Serving Size: 1 (486.8 g)
- Calories 881.6
- Total Fat - 37.5 g
- Saturated Fat - 17.6 g
- Cholesterol - 314.3 mg
- Sodium - 572.7 mg
- Total Carbohydrate - 81.1 g
- Dietary Fiber - 6.7 g
- Sugars - 3 g
- Protein - 53.4 g
- Calcium - 141.9 mg
- Iron - 3.7 mg
- Vitamin C - 146.7 mg
- Thiamin - 0.3 mg
To make the turmeric rice, place the rice in a small bowl and cover with water and set aside for 15 minutes to soak and then rinse until water runs clear and then drain.
Heat the butter in a saucepan over medium heat and add cinnamon, cardamom and cloves and cook stirring for 1 minutes or until aromatic and then add rice and turmeric and cook, stirring for 1 minute or until rice is lightly toasted.
Add 1 3/4 cups water and bring to the boil, reduce heat to low and cover and simmer for 12 minutes or until the liquid is absorbed and set aside, covered for 10 minutes
Meanwhile heat the butter in a large frying pan over medium heat and add onion and garlic and cook, stirring for 3 minutes or until soft.
Add the turmeric and chicken and cook for 5 minutes or until chicken starts to brown and then add the capsicum and cook for 2 minutes or until capsicum softens slightly.
Stir in the tomato paste and recipe base and cook, stirring for 1 minute and then add the cream and simmer for 5 minutes or until the chicken is cooked through.
Divide rice and curry among serving bowls and top with almonds and coriander and serve with yoghurt and naan bread.
Tips & Variations
No special items needed.