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Coconut Butter Chicken

with Garlic Rice and Mint Yogurt

Cooking time

35 minutes

Servings

4

Calories

555 /serving

There’s little wonder why butter chicken has widely become a fan-favourite on Indian restaurant menus throughout the West. It’s a dish that lets you enjoy all the incredibly robust and complex flavours that are so unique to Indian cuisine without burning your taste buds off in the process. We’ve amped up this wonderfully rich and velvety smooth dish with coconut milk, just the right blend of spices, tomatoes and baby spinach. Served over a bed of garlic infused basmati rice and topped off with a dollop of refreshing mint yogurt, we’re tipping our hat to a classic butter chicken while giving it the Goodfood treatment… to delicious results!

We will send you:

  • 4 Chicken breasts
  • 115g Baby spinach
  • 25g Ginger
  • 1 Bunch of cilantro
  • 4 Garlic cloves
  • 1 Bunch of mint
  • 213ml Tomato sauce
  • 210g Basmati rice
  • 400ml Coconut milk
  • 8g Butter chicken spice blend
  • 120g Plain yogurt

You will need:

Medium pot
Large pan
Oil
Salt & pepper
Total Fat
21 g
Saturated Fat
6 g
Sodium
497 mg
Total Carbs
56 g
Sugars
7 g
Protein
35 g
Fibres
4 g
Preparation
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Cook the rice
Thinly slice ½ the garlic. In a medium pot, heat a drizzle of oil on medium. Add the garlic and cook stirring frequently, 1 to 2 minutes, until golden. Add the rice, a big pinch of salt and 2 cups of water; bring to a boil. Once boiling, cover and reduce the heat. Let simmer, 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Remove from the heat and set aside (covered) for 5 minutes. Fluff the finished rice with a fork. Set aside in a warm spot.
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Mise en place
Peel and mince the ginger. Mince the remaining garlic. Pick the cilantro leaves off the stems. Pick the mint off the stems; roughly chop the mint leaves. In a small bowl, combine the yogurt and chopped mint; season with S&P to taste.
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Start the chicken
In a large pan, heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel and slice into 1-inch cubes; season with S&P and ½ the spice blend. Add the seasoned chicken to the pan and cook, 4 to 6 minutes, turning often to brown all sides.
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Make the sauce
Reduce the heat to medium and add the ginger, remaining garlic and remaining spice blend. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce and coconut milk (shaking the can just before opening); season with S&P and stir until thoroughly combined. Bring to a boil. Reduce the heat and let simmer, 12 to 15 minutes, or until the chicken is cooked through and the sauce has thickened.
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Finish & serve
Add the spinach to the pan of chicken and sauce; season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Divide the cooked rice between your dishes. Top with the finished chicken and sauce. Garnish with the cilantro leaves (roughly chop before adding) and serve with the mint yogurt on the side. Bon appétit!