Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 500grams Australian RSPCA-approved chicken thigh fillets, cut into 2cm pieces
- 1/2 cup Patak's butter chicken curry paste
- 400milliliter Macro Organic coconut milk
- 450grams Sunrice microwave brown rice & quinoa
Nutrition per serving
3280kJ / 782Cal
3280 Kilojoules or 782 Calories
38% of daily energy intake*
Protein
30.0grams
Fat
49.5grams
Carbs
53.5grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large frying pan over high heat. Cook chicken, stirring occasionally, for 4 minutes or until browned.
Step 2 of 4
Reduce heat to medium-high. Add paste and cook for 1 minute or until fragrant. Add milk and 1/4 cup water, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until sauce has thickened and flavours have infused.
Step 3 of 4
Meanwhile, heat brown rice and quinoa according to packet instructions.
Step 4 of 4
Divide brown rice and quinoa among bowls. Top with butter chicken. Serve.
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