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  1. Home
  2. Dinner Tonight

Butter Chicken Taco Boats

This unexpected twist on an Indian family favourite is destined to be a hit with family and friends. - by Barbara Northwood
  • 05 Apr 2018
Cook: 37 Minutes - easy - Serves 4 - nut-free
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This unexpected twist on an Indian family favourite is destined to be a hit with family and friends.

Ingredients

700 g diced chicken breast

¼ cup butter chicken sauce

1 Tbsp olive oil

400 g canned cherry tomatoes in tomato juice

300 ml tub light thickened cream

8 flat-bottom taco shells

250 g microwaveable white long grain rice

Cucumber pickle

2 Tbsp caster sugar

2 Tbsp boiling water

2 Tbsp rice vinegar

1 Lebanese cucumber, halved, deseeded, thinly sliced

½ small red onion, thinly sliced

Method

  1. To make pickle, dissolve sugar in water in a bowl. Stir in all the remaining ingredients. Refrigerate, covered for 20 minutes.
  2. Combine chicken and paste in a bowl. Mix well.
  3. Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally for about 3 minutes, or until browned. Return all chicken to pan with tomatoes and cream.
  4. Bring to boil. Gently boil, stirring occasionally for about 6 minutes, or until chicken is cooked and sauce is slightly thickened. Remove from heat.
  5. Meanwhile, place tortilla boats on an oven tray.
  6. Cook in a moderate oven (180C) for about 8 minutes, or until crisp.
  7. Heat rice according to packet directions. Divide among boats. Top with butter chicken and cucumber pickle
  • Dinner Tonight
  • butter chicken recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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