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15-Minute Butter Chicken Rice

Make it tonight!

Serves 4

Prep

5M

Cook

10M

Total

15M

Mel Burge

TIP! Try replacing butter chicken paste with other varieties of mild Indian curry paste such as korma, tandoori or tikka masala.

Ingredients

450g packet microwave basmati rice

500g chicken breast stir-fry strips, chopped

1/3 cup butter chicken paste

2 tablespoons Greek yoghurt, plus extra to serve

1 cup frozen mixed peas, corn and carrot

60g bag baby spinach leaves

Mango chutney, to serve (optional)

Method

1.

Heat rice according to packet directions.

2.

Meanwhile, toss chicken with paste and yoghurt in a bowl.

3.

Place frozen vegetables in a microwave-safe bowl with a lid. Microwave on High (100%) for 2 minutes. Set aside.

4.

Heat an oiled large wok over a high heat. Add chicken in two batches. Stir-fry for 3 minutes or until browned and cooked through.

5.

Return all chicken to wok with rice, vegetables and spinach. Stir-fry for about 1 to 2 minutes, or until hot and spinach is just wilted.

6.

Serve with extra yoghurt and mango chutney (optional).

Mel Burge

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