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Butter Chicken and Coconut Rice Bake

This new twist on an Indian favourite will be a hit at your dinner table! And it's SO easy! - by Kerrie Worner
  • 30 Sep 2019
Butter Chicken and Coconut Rice Bake
Prep: 10 Minutes - Cook: 35 Minutes - Easy - Serves 4
Proudly supported by

TIP! We used Passage to India Simmer Sauce available from major supermarket. To cut down the saturated fat, use a 375ml can of light & creamy coconut-flavoured evaporated milk and freeze any remaining for another use.  

Ingredients

850g chicken breast fillets, trimmed

375g sachet butter chicken simmer sauce (See Tip)

¼ cup chopped fresh coriander

450g packet microwave basmati rice

270ml can coconut milk

¼ teaspoon ground sea salt

Extra chopped fresh coriander, to serve

Method

  1. Cut chicken into 4cm pieces. Combine chicken, simmer sauce and coriander in a large bowl. Transfer to an ovenproof dish (12-cup capacity). 

  2. Place rice in a large bowl. Crumble with your fingers to separate grains. Add coconut milk and salt. Stir to combine. Spoon over chicken. Spread to cover. 

  3. Cook, uncovered, in a hot oven (200C) for about 30 to 35 minutes or until rice is golden and chicken is cooked through. Remove. Stand for 5 minutes. 

  4. Serve sprinkled with extra coriander.  

  • Dinner Tonight
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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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