This lightly spiced Indian curry is a family favourite. It is also the perfect midweek meal as you can make in under 30 minutes.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Heat a large deep non-stick frying pan over high heat. Cook chicken, in 2batches, turning occasionally, for 5mins or until chicken is brown all over, transferring to a plate between batches.
