Menu
Recipes
Filter:
Tags:
Connect with us
Discuss your tuckshop with us
Recipe Categories
Recipes
Menus
Butter Chicken
Rating:
Created by:
QAST, Southport State School
Cooking time:
80 min
Serves:
40
- Chrissy Buzzard
Category:
Tags:
Ingredients
1/2head of cauliflower
3carrots
2zucchinis
1/2sweet potato
500gpumpkin
3onions
8garlic cloves
4tbspoil
5kgchicken breast, diced into 1-2cm cubes
2312g jars of Pataks Butter Chicken Paste
1700ml jar of passata
1litreevaporated milk
10cupsbasmatic rice, cooked
Method
- In a food processor, blend (in batches) veggies finely until they resemble breadcrumbs.
- In 2 electric frying pans, fry onion and garlic in oil on medium heat until softened and fragrant.
- Add 1 jar of the butter chicken paste per pan and stir until fragrant.
- Fill each jar halfway with water, shake and add to each pan, stir well.
- Add diced chicken to pans, stir to coat chicken, and cook for 10 minutes or until chicken is cooked through.
- Add processed vegies evenly to both pans. Mix well, cook for 5 mins.
- Add 1 jar of passata between both pans. Add a small amount of water to jar, shake well and add to pans. Stir well.
- Add 1L of evaporated milk between both pans and stir well.
- Reduce heat and simmer for approximately 1 hour, stirring regularly.
- When the curry is cooked pour both pans into a large pot and mix for even flavour, then serve with basmati rice.
Recipe description
This Butter Chicken recipe is packed full of colour and flavour and is always a crowd favourite. Packed full of vegetables and protein for growing minds and bodies.
Variations
- If making it as a vegetarian option, switch out the chicken breast with chickpeas.
- Make this recipe nut-free by choosing an alternative to the Pataks Butter Chicken Paste.
- Boost the whole grain content of the dish by serving with brown rice, instead of white rice.
- Freeze for up to 6 months.
