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Butter Chicken and Coconut Rice Bake

This new twist on an Indian favourite will be a hit at your dinner table! And it's SO easy!
4
10M
35M
45M

TIP! We used Passage to India Simmer Sauce available from major supermarket. To cut down the saturated fat, use a 375ml can of light & creamy coconut-flavoured evaporated milk and freeze any remaining for another use.  

Ingredients

Method

1.

Cut chicken into 4cm pieces. Combine chicken, simmer sauce and coriander in a large bowl. Transfer to an ovenproof dish (12-cup capacity). 

2.

Place rice in a large bowl. Crumble with your fingers to separate grains. Add coconut milk and salt. Stir to combine. Spoon over chicken. Spread to cover. 

3.

Cook, uncovered, in a hot oven (200C) for about 30 to 35 minutes or until rice is golden and chicken is cooked through. Remove. Stand for 5 minutes. 

4.

Serve sprinkled with extra coriander.  

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