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Annabel Karmel’s butter chicken with yellow rice

This delicious chicken curry is free from nuts, mustard and sesame – and it will go down a treat with the whole family, even fussy eaters!

By , 30 July 2019

(6 votes)

Annabel Karmel’s butter chicken with yellow rice
  • Prep: 10 Mins
    Cook: 30 Mins

  • Serves: 4

Nutritional Info
Each 335g serving contains
  • Energy

    1430KJ

    342KCAL

    17%
  • Fat

    5.7g

    low

    8%
  • Saturates

    3.0g

    low

    15%
  • Sugars

    6.0g

    low

    7%
  • Salt

    0.64g

    low

    11%
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 15g unsalted butter
  • 1 large onion, chopped
  • 2cm piece root ginger, peeled and grated
  • 2 cloves garlic, crushed
  • 1tsp Asda Garam Masala Spice Blend
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp smoked paprika
  • 2tbsp tomato purée
  • 1 Oxo Reduced Salt Chicken Stock Cube made up to 200ml
  • 2 skinless chicken breasts, diced
  • 1tbsp Extra Special Mango, Apple and Ginger Chutney
  • ¼ tsp turmeric
  • 200g basmati rice
  • 6tbsp full-fat Greek yogurt
  • 1 spring onion, sliced, to garnish (optional)
Method
  • For the curry, melt the butter in a pan over a medium heat. Add the onion and fry for 3-4 mins until softened but not browned, then add the ginger, garlic and spices. Cook for 30 secs, then add the tomato purée and chicken stock. Bring to a boil then reduce the heat and simmer for 10 mins.

  • Season the chicken with ground black pepper, add to the curry sauce with the mango chutney and simmer for 15-18 mins until cooked through.

  • For the yellow rice, put the turmeric in a pan of boiling water. Add the basmati rice and stir, then reduce the heat and simmer for 12-15 mins until the rice is just tender. Drain and leave to steam in the sieve, covered, for 5 mins.

  • Stir the Greek yogurt into the chicken curry just before serving and serve with the yellow rice, garnished with the spring onion, if using.