Take this fragrant butter chicken to the next level and serve with a tumeric and cinnamon spiced rice.
- To make the turmeric rice, place the rice in a small bowl. Cover with water. Set aside for 15 mins to soak. Rinse until water runs clear. Drain. Heat the butter in a saucepan over medium heat. Add cinnamon, cardamom and cloves. Cook, stirring, for 1 min or until aromatic.
- Add rice and turmeric. Cook, stirring, for 1 min or until rice is lightly toasted. Add 1 3/4 cups (435ml) water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 mins or until the liquid is absorbed. Set aside, covered, for 10 mins.
- Meanwhile, heat the butter in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 mins or until soft. Add the turmeric and chicken. Cook for 5 mins or until chicken starts to brown. Add the capsicum and cook for 2 mins or until capsicum softens slightly.
- Stir in the tomato paste and recipe base. Cook, stirring, for 1 min. Add the cream. Simmer for 5 mins or until the chicken is cooked through.
- Divide rice and curry among serving bowls. Top with almonds and coriander. Serve with yoghurt and naan bread.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set