Butter chicken and cauliflower curry recipe

Name: Butter chicken and cauliflower curry
Yield: Serves 4
Ingredients: 1 red onion, thinly sliced; 1 lime, juiced; 1 tbsp vegetable oil; 600g pack chicken drumstick fillets, cut into bite-size pieces; 1 onion, thinly sliced; 2 large garlic cloves, crushed; 6cm piece fresh ginger, peeled and grated; 500g jar butter chicken sauce; 1 cauliflower, florets separated into bitesize pieces, tender leaves thinly sliced; 200g long-grain rice; 10g fresh coriander, finely chopped

Created by The Tesco Recipes team

Here's a quick and easy take on a classic butter curry, made with affordable chicken drumsticks and a jar of curry sauce. Ready in just over half an hour, it's an ideal midweek pick-me-up or a cosy, thrifty fakeaway for the weekend.

See method

Serves 4
Takes 40 mins
600 calories / serving

Freezable
Gluten-free

Shop your ingredients

Tesco Red Onions Loose
Aldi Price Match
1 red onion, thinly sliced
£0.20
£0.95/kg
Tesco Limes Each
Aldi Price Match
1 lime, juiced
£0.23
£0.23/each
Tesco Pure Vegetable Oil 1L
Aldi Price Match
1 tbsp vegetable oil
£1.45
£1.45/litre
Tesco British Chicken Drumsticks 1Kg
Aldi Price Match
600g pack chicken drumstick fillets, cut into bite-size pieces
£2.15
£2.15/kg
Tesco Brown Onions Loose
1 onion, thinly sliced
£0.11
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 large garlic cloves, crushed
£0.87
£0.22/each
Tesco Root Ginger Loose
6cm piece fresh ginger, peeled and grated
£0.56
£5.60/kg
Tesco Butter Chicken Cooking Sauce 500G
500g jar butter chicken sauce
£0.85
£1.70/kg
Tesco Cauliflower Each
Aldi Price Match
1 cauliflower, florets separated into bitesize pieces, tender leaves thinly sliced
£1.18
£1.18/each
Grower Harvest Long Grain Rice 1Kg
Aldi Price Match
200g long-grain rice
£0.52
£0.52/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
10g fresh coriander, finely chopped
£0.50
£16.67/kg

Method

Toss the red onion in the lime juice and set aside to pickle.
Meanwhile, heat the oil in a saucepan over a medium-high heat and fry the chicken for 8-10 mins, tossing frequently, until golden. Add the onion, garlic and ginger and cook for 3-4 mins, stirring occasionally, until starting to soften.
Stir in the sauce and 100ml water and simmer for 5 mins. Add the cauliflower florets and cook for 12-15 mins, stirring occasionally, until the cauliflower is al dente and the chicken is tender and cooked through. Stir in the cauliflower leaves.
Meanwhile, cook the rice to pack instructions. Divide among plates, top with the curry, then serve with the coriander and drained pickled onion.

See more Curry recipes

Freezing and defrosting guidelines
Freeze the cooled curry only in an airtight container for up to 3 months. Defrost overnight in the fridge; reheat until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.