Yummy curry to please young and old
A tried-and-tested family favourite that is creamy and packed with flavour.
bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. When rice has finished steaming, fluff up grains with a fork.
2. While rice is cooking, pat chicken dry with paper towels, dice 2cm and place in a bowl with butter chicken spice mix, chilli flakes (if using), ginger and salt and mix to combine. Season with pepper.
3. Heat butter in a large fry-pan on medium heat. Cook onion for 4-5 minutes, until soft but not coloured. Add garlic and cook for a further 2 minutes. Add chicken and cook for 3-5 minutes, until golden brown and nearly cooked through.
4. Add cream, milk, tomato paste, vinegar and sweet chilli sauce and stir to combine. Bring to a simmer then reduce heat to low-medium and simmer for about 5 minutes, until chicken is cooked through and the sauce has thickened slightly.
5. While butter chicken sauce is cooking, add broccoli and carrots to pot of boiling water. Cook for 3-4 minutes, until tender. Drain well and toss with a little olive oil. Season with salt and pepper.
To serve, spoon rice onto plates and top with butter chicken, and chopped coriander. Serve steamed veges on the side.
If your sauce thickens too much, stir through a little water.