Ingredients
Method
Prepare the rice
- Bring saucepan of water to boil and prepare according to packet instructions.
- Once rice is cooked to your liking, drain and serve alongside the butter chicken.
Prepare the chicken
- Heat oil in fry pan over moderate heat.
- Add chopped onion, garlic, chilli and ginger.
- Stir until starting to soften.
- Add spices, cloves and bay leaf to the frypan and stir for a minute.
- Add chicken and stir until starting to brown.
- Pour in tomato passata, coconut cream and tomato paste.
- Stir and allow to simmer with lid on for 10 minutes.
- After 10 minutes, remove lid from the chicken, add kale, stir and continue to simmer uncovered for a further 15 minutes.
- Season the sauce to taste at this point.
- Simmer until rice is ready.
Garnish & serve
- Serve the rice and butter chicken in a bowl
- Top with fresh coriander and drizzle with fresh lemon juice if desired.
Notes
Serve with some rice or quinoa, and if you can't eat a curry without naan bread, why not try this healthy alternative to naan bread.
