Creamy Butter Chicken
with Roasted Fioretto
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
This butter chicken is not just creamy, it’s sour creamy! The richly spiced curry is divine over fluffy basmati, accompanied by a feature vegetable. Fioretto, a cauliflower hybrid, gets its name from pretty flower-like heads on slender stems, with a naturally sweet flavour.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 20g Ginger
- 14g Cilantro
- 225g Fioretto
- 1 Garlic clove
- 100ml Tomato sauce
- 160g Basmati rice
- 43ml Sour cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
14 g
Saturated Fat
4 g
Sodium
550 mg
Total Carb
76 g
Sugars
6 g
Protein
49 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the fioretto
- Meanwhile, remove the stem ends of the fioretto.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 12 to 15 min., until browned and tender.
Mise en place
- Meanwhile, mince the garlic.
- Peel and mince the ginger.
- Roughly chop the cilantro leaves and stems.
- Pat the chicken dry and cut into bite-size pieces; season with ½ the spices and S&P.
Cook the chicken
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the chicken*, garlic and ginger. Cook, turning occasionally, 4 to 6 min., until browned and cooked through.
Make the sauce & coat the chicken
- To the pan of chicken, add the tomato sauce, ¼ cup water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring often, 2 to 3 min., until slightly thickened.
- Off the heat, add the sour cream; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the fioretto, chicken and sauce.
- Garnish with the cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
