Indian cuisine, how I love you.
Tonight, I’m taking the easy road by using a pack of Butter Chicken Cook-in Sauce from Woolies to help satisfy my craving for something laden with coriander.
I don’t often use these cook-in sauces so I’m probably not the best judge, but I’d say this particular one is my favourite so far.
Who’s hungry? Vincent and I are ravishing, so this recipe serves three and a half people.
Ingredients
- 400 g pack of butter chicken cook-in sauce
- 400 g chicken fillets, diced
- 250 g green beans
- 6 stems of fresh coriander, chopped
- 200 ml double thick cream
- 3 tbsp olive oil
- garlic and herb seasoning
- salt & pepper
- 2 cups of rice
Get cooking
Heat the olive oil in a deep-ish saucepan over medium heat and add the chicken and green beans to it.
Spice the hell out of it with garlic and herb seasoning, some salt and pepper.
Stir it around until the chicken cooks a bit more.
Add the butter chicken sauce.
Mix well and turn the heat lower.
Now comes the tricky bit; choosing your wine. Tonight, I’m having Boland Cellar Chenin Blanc.
Put the lid on your saucepan and let it simmer for 15 minutes.
Add the freshly chopped coriander.
Add the cream and let it simmer uncovered for another 5 minutes, stirring pretty much constantly to reduce it a bit.
Dinner is served
Make the rice, cauli rice, naan bread or whatever else you may enjoy with your butter chicken, and serve.
Get the print-ready recipe here:
Butter Chicken
There's no shame in taking the easy road and making use of a cook-in sauce to hurry the process along and still get a super tasty result.
Ingredients
- 400 g pack of butter chicken cook-in sauce
- 400 g chicken fillets, diced
- 250 g green beans
- 6 stems of fresh coriander, chopped
- 200 ml double thick cream
- 3 tbsp olive oil
- garlic and herb seasoning
- salt & pepper
- 2 cups of rice
Directions
- Heat the olive oil in a deep-ish saucepan or wok over medium heat and add the chicken and green beans to it.
- Spice the hell out of it with garlic and herb seasoning, some salt and pepper.
- Stir it around until the chicken cooks a bit more, then add the butter chicken sauce.
- Mix well and turn the heat lower. Put the lid on your saucepan and let it simmer for 15 minutes.
- Add the freshly chopped coriander, then add the cream and let it simmer uncovered for another 5 minutes, stirring to reduce the sauce.
- Make your rice, cauli rice, naan bread or whatever else you may enjoy with butter chicken, and serve.
Jana Cooks 