Homemade Butter Chicken with Pappadums and Steamed Rice

Peel and mince ginger and garlic. Dice chicken into bite sized pieces. Marinate chicken in 1 tbsp spice mix and half the minced garlic and ginger and marinate for 5 minutes.

Tip! You can do this ahead of time if it’s convenient.

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 12-15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Heat a pan over medium high heat and add a drizzle of oil. Seal the chicken until coloured all over and almost cooked through, around 4 minutes. Set chicken aside for later. Use the pan for step 4.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add butter and remaining spices, garlic and ginger. Fry 2-3 minutes. Add tomato paste and cook 2-3 minutes. Add ¹⁄₂ a cup of water and simmer for 5 minutes. Return chicken to the pan and add cream, simmering for approx 5 minutes until sauce has thickened and chicken is cooked. Taste and season, adding sugar if extra sweetness is needed to round the flavour.

Place pappadums on the microwave turntable, ensure they are not overlapping. Cook for 1 - 2 minutes. Keep an eye on them and when fully expanded stop the microwave or they can burn.

Tip! Alternatively you can fry these in oil. You can also spray them with oil before mircowaving but it is not recessary.

Pick and roughly chop coriander. Add most of the coriander to the curry. Adjust seasoning. Serve with rice, pappadums and remaining coriander.

Peel and mince ginger and garlic. Dice chicken into bite sized pieces. Marinate chicken in 1 tbsp spice mix and half the minced garlic and ginger and marinate for 5 minutes.

Tip! You can do this ahead of time if it’s convenient.

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 12-15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Heat a pan over medium high heat and add a drizzle of oil. Seal the chicken until coloured all over and almost cooked through, around 4 minutes. Set chicken aside for later. Use the pan for step 4.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add butter and remaining spices, garlic and ginger. Fry 2-3 minutes. Add tomato paste and cook 2-3 minutes. Add ¹⁄₂ a cup of water and simmer for 5 minutes. Return chicken to the pan and add cream, simmering for approx 5 minutes until sauce has thickened and chicken is cooked. Taste and season, adding sugar if extra sweetness is needed to round the flavour.

Place pappadums on the microwave turntable, ensure they are not overlapping. Cook for 1 - 2 minutes. Keep an eye on them and when fully expanded stop the microwave or they can burn.

Tip! Alternatively you can fry these in oil. You can also spray them with oil before mircowaving but it is not recessary.

Pick and roughly chop coriander. Add most of the coriander to the curry. Adjust seasoning. Serve with rice, pappadums and remaining coriander.