One-pan butter chicken with baby broccoli

This lightly spiced Indian curry is a family favourite. It is also the perfect midweek meal as you can make in under 30 minutes.

Butter Chicken with Baby Broccoli served with rice in a bowl, topped with almond flakes

Serves

4

Prep

5m

Cooking

20m

Ingredients

  • 6 large Coles RSPCA Approved Australian Chicken Thigh Fillets, thickly sliced
  • 485g jar butter chicken simmer sauce
  • 2 bunches baby broccoli, cut into 5cm lengths
  • 2 x 250g pkts Tilda Brown Basmati microwavable rice
  • ¼ cup (25g) flaked almonds, toasted

Method

STEP 1

Heat a large deep non-stick frying pan over high heat. Cook chicken, in 2 batches, turning occasionally, for 5 mins or until chicken is brown all over, transferring to a plate between batches.

STEP 2

Reduce heat to medium. Combine the chicken and simmer sauce in the pan. Bring to a simmer. Cook, turning occasionally, for 5 mins or until chicken is cooked through. Top with the baby broccoli. Cover and cook for 3 mins or until bright green and tender crisp. Transfer baby broccoli to a plate.

STEP 3

Heat rice following packet directions. Divide among serving bowls. Spoon over chicken mixture. Top with almond. Serve immediately with baby broccoli.

Dietary Information

Kid-friendly

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.