Enjoy your favourite Indian flavours without any of the fuss! A delicious butter chicken curry has already been prepared for your convenience. With fresh veggies and crunchy pappadums, this whole meal comes together in the time it takes to cook the rice.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
Microwave
In a pot, bring 11⁄2 cups water to a boil. Stir in the basmati rice, cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Stir in peas, cover pot and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.
In a deep sided pan on medium heat. Add butter chicken and heat through until piping hot, about 3-5 minutes. Stir in spinach and cook for 1 minute until spinach is wilted. You can also microwave the butter chicken on high for 4 minutes until piping hot, then mix in the spinach.
Heat pappadums in the microwave on high heat for 1 minute.
Tip! Make sure the pappadums don’t overlap, you might have to make them in batches.
Divide rice and butter chicken between bowls. Serve with pappadums on the side. Enjoy!
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