Butter Chicken

2 Person - Butter Chicken

 

Ingredients

Beans 100g
Chicken Breast 250g
Rice 250g
chopped tomatoes 200g
Onions 70g
coconut cream 200g

 

From your pantry

Curry Powder

Butter

Oil

1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve

4 Person - Butter Chicken

 

Ingredients

Beans 200 g
Chicken Breast 350 g
Rice 500g
chopped tomatoes 400g
Onions 200 g
coconut cream

400g

 

From your pantry

Curry Powder

Butter

Oil

1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve

6 Person - Butter Chicken

 

Ingredients

 

Beans 300g
Chicken Breast 750g
Rice 750g
chopped tomatoes 600g
Onions 220g
coconut cream 600g

 

From your pantry

Curry Powder

Butter

Oil

 

1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve

Gluten-free 2 Person - Butter Chicken

 

Ingredients

Beans 100g
Chicken Breast 250g
rice 250g
chopped tomatoes 200g
Onions 70g
coconut cream

200g

 

From your pantry

Curry Powder

Butter

Oil

1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve

Gluten-free 4 Person - Butter Chicken

 

Ingredients

Beans 200 g
Chicken Breast 350 g
rice 500g
chopped tomatoes 400g
Onions 200 g
coconut cream 400g

 

From your pantry

Curry Powder

Butter

Oil

1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve

Gluten-free 6 Person - Butter Chicken

 

Ingredients

Beans 300g
Chicken Breast 750g
rice 750g
chopped tomatoes 600g
Onions 220g
coconut cream 600g

 

From your pantry

Curry Powder

Butter

Oil

1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve