Annabel Karmel's butter chicken with yellow rice

Name: Annabel Karmel's butter chicken with yellow rice | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 15g unsalted butter; 1 large onion, chopped; 2cm piece root ginger, peeled and grated; 2 cloves garlic, crushed; 1tsp Asda Garam Masala Spice Blend; 1tsp ground cumin; 1tsp ground coriander; 1tsp smoked paprika; 2tbsp tomato purée; 1 Oxo Reduced Salt Chicken Stock Cube made up to 200ml; 2 skinless chicken breasts, diced; 1tbsp Extra Special Mango, Apple and Ginger Chutney; ¼ tsp turmeric; 200g basmati rice; 6tbsp full-fat Greek yogurt; 1 spring onion, sliced, to garnish (optional)

This delicious chicken curry is free from nuts, mustard and sesame – and it will go down a treat with the whole family, even fussy eaters!

By Asda Good Living,30th July 2019

(81 votes)

Cook: 40 Mins

Serves: 4

Price: 98p per serving

Nutritional Information

Each 335g serving contains

Energy
1430kj
342kcal

17%

Fat
5.7g

Med
8%

Saturates
3.0g

Med
15%

Sugars
6.0g

Med
7%

Salt
0.64g

Med
11%

of your reference intake.
Typical energy values per 100g:
427kj/102kcal

Ingredients

15g unsalted butter

1 large onion, chopped

2cm piece root ginger, peeled and grated

2 cloves garlic, crushed

1tsp Asda Garam Masala Spice Blend

1tsp ground cumin

1tsp ground coriander

1tsp smoked paprika

2tbsp tomato purée

1 Oxo Reduced Salt Chicken Stock Cube made up to 200ml

2 skinless chicken breasts, diced

1tbsp Extra Special Mango, Apple and Ginger Chutney

¼ tsp turmeric

200g basmati rice

6tbsp full-fat Greek yogurt

1 spring onion, sliced, to garnish (optional)

Method

For the curry, melt the butter in a pan over a medium heat. Add the onion and fry for 3-4 mins until softened but not browned, then add the ginger, garlic and spices. Cook for 30 secs, then add the tomato purée and chicken stock. Bring to a boil then reduce the heat and simmer for 10 mins.

Season the chicken with ground black pepper, add to the curry sauce with the mango chutney and simmer for 15-18 mins until cooked through.

For the yellow rice, put the turmeric in a pan of boiling water. Add the basmati rice and stir, then reduce the heat and simmer for 12-15 mins until the rice is just tender. Drain and leave to steam in the sieve, covered, for 5 mins.

Stir the Greek yogurt into the chicken curry just before serving and serve with the yellow rice, garnished with the spring onion, if using.