Butter Chicken Curry

Votes: 73
Rating: 3.36
You:
Rate this recipe!

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Butter Chicken Curry

Votes: 73
Rating: 3.36
You:
Rate this recipe!

Print Recipe
Prep Time: 10minutes

 Cook Time: 20minutes
Servings: serves Unit of measure:
Ingredients
  • 200 g FODMAPPED Butter Chicken Simmer Sauce 200g = 1 pack
  • 300 g Chicken thigh fillets boneless, diced
  • 1 tbsp vegetable oil
  • 1 lge Carrot peeled, finely diced (150g)
  • 1 lge Potato peeled, finely diced (150g)
  • 1 tomato (de-seeded) finely diced (125g)
  • To Serve
  • Basmati rice
  • Coriander leaves
Ingredients
  • 200 g FODMAPPED Butter Chicken Simmer Sauce 200g = 1 pack
  • 300 g Chicken thigh fillets boneless, diced
  • 1 tbsp vegetable oil
  • 1 lge Carrot peeled, finely diced (150g)
  • 1 lge Potato peeled, finely diced (150g)
  • 1 tomato (de-seeded) finely diced (125g)
  • To Serve
  • Basmati rice
  • Coriander leaves
Instructions
  1. In a heavy base fry pan or wok add the vegetable oil over a medium heat
  2. Brown the diced chicken for 3-4 minutes until almost completely cooked
    start timer
  3. Heat oil in a wok or deep-sided frying pan over a medium heat 3 -4 minutes.
    start timer
  4. Add potatoes, carrots and tomato and cook for 1-2 minutes
    start timer
  5. Pour in 200g FODMAPPED Butter Chicken simmer sauce. Stir through, cover and simmer for 12-15 minutes, or until carrot and potatoes are cooked through. Stir occasionally
    start timer
To serve
  1. Serve with steamed Basmati rice in a deep bowl. Garnish with coriander.
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