Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 16.82 dollar
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 1/4 cup Patak’s butter chicken paste
- 2 ready to steam cauliflower rice
- 400milliliter coconut milk
- 4 rspca approved fresh chicken thigh fillets
- 1tablespoons vegetable oil
Nutrition per serving
1950kJ / 465Cal
1950 Kilojoules or 465 Calories
22% of daily energy intake*
Protein
31.2grams
Fat
35.0grams
Carbs
7.9grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For a quick, delicious midweek meal, try this coconut butter chicken recipe that swaps rice for steamed cauliflower rice.
Method
Step 1 of 4
Cut chicken thighs into 2cm pieces. Heat oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add 50ml water and cook, stirring occasionally, for 3 minutes or until water has evaporated and mixture has thickened.
Step 2 of 4
Add chicken and cook, stirring occasionally, for 3 minutes or until lightly browned.
Step 3 of 4
Add coconut milk. Reduce heat to low and simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce has thickened slightly.
Step 4 of 4
Meanwhile, microwave cauliflower rice packets according to packet instructions for 2 1/2 minutes. Divide cauliflower rice among four bowls. Top with curry, season and serve.
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