Butter Chicken with Rice
Green
The favourite mild tomato curry with chicken and vegetables.
Ingredients
- Ingredient
- Amount
- Mixed root vegetables, cubed
- 400g
- Oil
- 1 tbsp
- Onion, diced
- 1 medium
- Garlic, minced
- 3 cloves
- Ginger, minced
- 1 tbsp
- Chicken stock powder
- 1 tsp
- Butter chicken curry paste
- 2 tbsp
- Tomato paste
- 2 tbsp
- Chicken thigh, diced
- 400 g
- Mixed green vegetables
- 1-2 cups
- Coconut milk
- 200 ml
- Diced tomatoes
- 200 grams
- Uncooked white rice
- 1 ¼ cups
This is a School Lunch Project Menu item, best served “with Fruit”.
Method
- Put a saucepan filled with water over medium heat and bring to the boil. Add root vegetables and remove after 1-2 minutes. Drain and set aside.
- Put a saucepan over medium heat and add oil.
- Add the onion and cook until well browned.
- Add the garlic, ginger, stock powder, curry paste and tomato paste and cook for a few minutes until fragrant.
- Add chicken and cook on high heat, stirring for 10 minutes.
- Add the lightly cooked root vegetables and green vegetables and cook for a few minutes.
- Add coconut milk and canned tomatoes and stir to combine. Simmer for approx. 10 minutes or until vegetables are tender.
- Rinse and cook the rice according to packet instructions. Spoon rice onto plates, top with butter chicken and enjoy!
*We encourage you to use what is in season and available to you. Sweet potato, carrot, potato, swede and parsnip all work well. ^We encourage you to use what is in season and available to you. Broccoli, zucchini, peas, beans and Asian greens all work well.
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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