Indian Butter Chicken With Fruity Rice Pilaf

Indian Butter Chicken With Fruity Rice Pilaf Recipe
Canola Oil, Basmati Rice, Tumeric, Vegetable Stock, Currants, Cashews, Skinless Chicken, Green Beans, Natural Yogurt, Fresh Coriander Leaves.

Recipes > Main Meals > Chicken

Ingredients
2 tablespoons canola oil
1 cup Basmati rice
2 teaspoons ground Turmeric
500ml vegetable stock
½ cup currants
75g cashews
4 skinless chicken breast fillets, each cut into 3 or 4 large pieces
250g green beans, cut into 5cm lengths
1 jar Butter chicken simmer sauce
½ cup Greek style natural yoghurt
½ cup fresh coriander leaves

Method
Heat 1 tablespoon of oil in a heavy based pan over medium heat. Stir in rice and turmeric. Cook, stirring, for 2 minutes or until grains of rice become clear. Gradually stir in stock. Continue stirring until liquid boils. Reduce heat to a low simmer. Simmer, covered, for 10 minutes. Stir, replace lid and simmer for a further 10 minutes or until rice is tender (stirring as necessary to prevent rice from sticking to pan) Add currants. Cover and stand for 5 minutes. Heat remaining oil in a large wok or frying pan. Toss cashews in hot oil for 1 – 2 minutes or until golden. Drain on kitchen paper. Add chicken pieces to wok. Stir-fry over high heat until golden brown. Toss in beans. Stir-fry for 1 minute. Reduce heat to low. Add full jar of Butter Chicken simmer sauce. Simmer, covered, for 10 minutes. Serve rice pilaf in large bowls with butter chicken, topped with a dollop of yoghurt and garnished with cashews and coriander.

Please send us your recipes