Eve's 'first home' butter chicken recipe
Eve finally feels she’s becoming a grown-up now that she’s bought her first property, and what better way to celebrate than inviting her boyfriend and parents round for her first home-cooked dinner. Mum’s recipe for spicy butter chicken has always been a favourite, so Eve decides it's perfect for the occasion. Keen to faithfully recreate her mum’s recipe, Eve uses Lurpak butter, as its distinct, creamy taste complements the rich flavours in the dish everyone loves. It turns out to be the best way to make an old favourite in a new home.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook, plus marinating
- 691 calories / serving
Ingredients
- 2 tbsp medium tikka curry powder
- 1 lemon, zested
- 3 garlic cloves, crushed
- 400g Greek-style yogurt
- 4 medium chicken breasts, sliced into 1cm-thick strips
- 40g Lurpak slightly salted butter
- 1 onion, finely sliced
- 2 peppers (any colour), sliced
- 400g tin chopped tomatoes
For the rice
- 2 x 250g pouches microwavable pilau rice
- 20g Lurpak slightly salted butter
- 100g frozen garden peas
- 1 lemon, juiced
- 3 spring onions, finely sliced
- 30g fresh mint leaves, chopped
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Shop ingredientsEach serving contains
- Energy
- 2900kJ 691.0kcal
- Fat
- 29g
- Saturates
- 15g
- Salt
- 1.3g
- Sugars
- 18g
of the Reference intake
Carbohydrate 59.0gProtein 49.5gFibre 5.5g
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- Mix the curry powder with the lemon zest, garlic and yogurt in a large mixing bowl. Add the chicken and stir to coat. Cover and chill for at least 30 mins (or up to 12 hrs) to marinate.
- Heat a large, deep saucepan over a medium heat and add 30g Lurpak. Once melted, add the onion and peppers and fry for 10 mins until softened. Add the chopped tomatoes and simmer for 2-3 mins.
- Add the chicken along with the yogurt marinade and gently simmer the curry over a low-medium heat for 20-25 mins until the chicken is cooked through. Stir in 10g Lurpak and season to taste.
- Meanwhile, empty the rice pouches into a large microwavable dish with 20g Lurpak, the peas and lemon juice. Cover and microwave for 3 mins or until piping hot. Stir through the spring onions and mint, then serve with the curry.
- : For an extra helping of veg, stir some fresh spinach into your curry.
