Chicken-and-paneer butter masala
Using Woolies’ Heat and Eat rice shaves at least 30 minutes off this recipe, so be sure to keep a few sachets in your pantry – they take just 90 seconds to heat in the microwave. Long-life cream also makes an easy shortcut. Double the quantities of this easy masala, and you’ll have leftovers for lunch the next day.
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 15 minutes
Woolworths free-range skinless mini chicken breast fillets 400 g
coconut oil 2T
sea salt and freshly ground black pepper, to taste
butter 30 g
garlic 3 cloves, grated
fresh ginger 1 x 2.5 cm piece, peeled and grated
ground coriander 1t
garam masala 1t
chilli powder ½t
paprika ½t
diced tomatoes 1 x 400 g can
Woolworths paneer 200 g, cubed
water 1 cup
Woolworths long-life cream (or fresh cream) 1⁄3 –½ cup
salt, to taste
lemon or lime juice a squeeze
sugar a pinch (if necessary)
Woolworths Heat and Eat basmati rice, for serving
coriander, to garnish
Woolies’ paneer and Heat and Eat rice sachets make this really quick
1 Brown the chicken pieces in the hot coconut oil in a pan or skottel. When ready to turn, they will release easily from the pan. Remove and season lightly.
2 Add the butter to the same pan. Stir in the garlic and ginger and cook for 1–2 minutes. Mix in the coriander, garam masala, chilli powder, paprika and some salt. Add the tomatoes and cook for a few minutes.
3 Add the paneer, chicken and water and simmer for about 5 minutes. Add the cream and simmer gently until it starts to boil. Add a squeeze of lemon or lime juice and sugar, and more salt, if necessary.
4 Serve with the rice and garnish with coriander.