Butter Cardamom Chicken Curry with Chickpea Pilaf Rice
Get ready to cook
Method:
Butter Cardamom Chicken
1. In a pan, stir fry onions for 4-5mins on a low heat until soft and golden. Add Mughlai Butter Paste, stir fry for 2-3mins until fragrant. Add chicken; raise heat and stir fry until cooked.
2. Add coconut milk; mix well. Bring to a boil then lower heat to simmer for 20-30mins until sauce thickens.
3. Garnish and serve.
Chickpea Pilaf
1. Steam rice until cooked. Set aside.
2. In a pan, stir fry onions until soft and golden. Add chickpeas, Mughlai Butter Paste and coconut milk; mix well and heat through.
3. Add pan mixture and coriander to rice; gently fold in until rice is evenly coated with sauce. Serve.
*Rice can be chilled overnight then stir fried with ingredients if desired.
Ingredients:
Butter Cardamom Chicken
400g Mughlai Butter Paste
600ml coconut milk
200ml double cream
1.6kg diced chicken thigh*
200g diced white onion
15g chopped coriander to garnish
*if desired, substitute with:
1.2kg diced chicken thigh
300g diced white potato
100g peas
Chickpea Pilaf
200g Mughlai Butter Paste
200ml coconut milk
400g uncooked rice (to make approx 1.2kg cooked white long grain rice)
200g diced white onion
200g tinned chickpeas
30g chopped coriander
Photo Credit: joshua Rappeneker - creative commons
About this dish
10 Portions
2 Medium
Serves:
Mughlai Butter Cardamom Paste
Chilli Rating:
Product:
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