Butter Chicken Rice Bake
Ingredients
- 1 cup rice rinsed
- 2 tbsp butter chicken curry paste
- 200 ml coconut milk canned
- 2 tbsp natural yoghurt
- 600 g chicken breast diced
- 2 tsp garlic crushed
- 1 tsp ginger finely grated
- 1 1/2 cup chicken stock
- 2 cup broccoli cut into florets
- 1/2 cup green peas
- 1 cup baby spinach leaves
- 2 tbsp coriander optional - to serve
- sea salt & pepper
Instructions
- Pre heat oven to 180 degrees
- In an oven proof dish, add tbsp olive oil and butter chicken paste.
- Add rinsed rice and combine with curry paste, ginger, garlic then cover with stock. Stir well to combine.
- Add chicken, yoghurt, broccoli florets and green peas and mix well.
- Cover dish with alfoil, sealing off around the edges and pop in the oven.
- Cook for 45-50 mins, or until rice and chicken are cooked through.
- Stir through baby spinach and allow to wilt.
- Serve with a dollop of yoghurt and some fresh herbs (we love coriander!). Enjoy.
Notes
STORAGE
This can be made in advance and will keep well in the fridge for up to 3 days. Will tote well for lunch at school / work.
Once cooked, it can be frozen for up to 3 months.
You can sub any type of curry paste into this recipe.
We use PATAKS brand curry paste (not sauce), but also love Mae PLong for Thai curry pastes and Pandaroo for their range too.
Nutrition
Calories: 324kcalCarbohydrates: 20gProtein: 32gFat: 13gSaturated Fat: 9gFiber: 3gSugar: 3gVitamin C: 42mgCalcium: 79mgIron: 3mg
Tried this recipe?Let us know how it was!