with Basmati Rice and Garlic Flatbreads
The iconic curry that has taken the world by storm, Butter Chicken Curry, is a classic for a reason, and this recipe proves it! Jam-packed with delicious spices and juicy chicken thighs, and served with some steamy basmati rice and garlic flatbreads to catch all that delicious sauce. Clean-up is going to be a breeze tonight! Ingredients: Chicken thighs • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Chicken Thighs
280 g
Indian Spice Mix
9 g
Tikka Sauce
0.5 cup
Yellow Onion
1 unit(s)
Garlic Puree
1 tbsp
Tomato
2 unit(s)
Basmati Rice
0.75 cup
Flatbread
2 unit(s)
Cream
56 mL
Butter
3 tbsp
Salt
0.26 tsp
Oil
2 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Wash and dry all produce.
- To the boiling water, add rice, then reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 2-3 min, tossing occasionally, until golden. (NOTE: Chicken will finish cooking in step 4.)
- To the pan with chicken, add tomatoes, onions, Indian Spice Mix and half the garlic puree. Cook for 2-3 min, stirring often, until veggies soften slightly.
- Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine.
- Bring to a simmer. Once simmering, reduce heat to medium.
- Cook for 8-10 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Meanwhile, to an unlined baking sheet, add flatbreads.
- Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt.
- Bake in the middle of the oven for 2-4 min, until golden. (TIP: Keep your eye on flatbreads so they don't burn!)
- When curry is done, remove the pan from heat.
- Add 3 tbsp (6 tbsp) butter. Stir for 1 min, until melted.
- Fluff rice with a fork.
- Divide rice between bowls. Top with curry.
- Tear garlic flatbreads and serve alongside.
1210
kcal
Calories
56
g
Fat
22
g
Saturated Fat
132
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
47
g
Protein
215
mg
Cholesterol
1530
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
8.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
