Name: Butter Chicken and Coconut Rice Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 850g chicken breast fillets, trimmed; 375g sachet butter chicken simmer sauce (See Tip); ¼ cup chopped fresh coriander; 450g packet microwave basmati rice; 270ml can coconut milk; ¼ teaspoon ground sea salt; Extra chopped fresh coriander, to serve

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!

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Serves 4

Prep

10M

Cook

35M

Total

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

850g chicken breast fillets, trimmed

375g sachet butter chicken simmer sauce (See Tip)

¼ cup chopped fresh coriander

450g packet microwave basmati rice

270ml can coconut milk

¼ teaspoon ground sea salt

Extra chopped fresh coriander, to serve

Method

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

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.

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.

Serve sprinkled with extra coriander.

Kerrie Worner