Butter Cardamom Chicken Curry with Chickpea Pilaf Rice

Get ready to cook

Method:

Butter Cardamom Chicken

1. In a pan, stir fry onions for 4-5mins on a low heat until soft and golden. Add Mughlai Butter Paste, stir fry for 2-3mins until fragrant. Add chicken; raise heat and stir fry until cooked.

2. Add coconut milk; mix well. Bring to a boil then lower heat to simmer for 20-30mins until sauce thickens.

3. Garnish and serve.

 

Chickpea Pilaf

1. Steam rice until cooked. Set aside.

2. In a pan, stir fry onions until soft and golden. Add chickpeas, Mughlai Butter Paste and coconut milk; mix well and heat through.

3. Add pan mixture and coriander to rice; gently fold in until rice is evenly coated with sauce. Serve.

 

*Rice can be chilled overnight then stir fried with ingredients if desired.

Ingredients:

Butter Cardamom Chicken

400g Mughlai Butter Paste

600ml coconut milk 

200ml double cream

1.6kg diced chicken thigh*

200g diced white onion

15g chopped coriander to garnish

 

*if desired, substitute with:

1.2kg diced chicken thigh

300g diced white potato

100g peas

 

Chickpea Pilaf

200g Mughlai Butter Paste

200ml coconut milk

400g uncooked rice (to make approx 1.2kg cooked white long grain rice)

200g diced white onion

200g tinned chickpeas

30g chopped coriander

About this dish

10 Portions

2 Medium

Serves:

Mughlai Butter Cardamom Paste

Chilli Rating:

Product:

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