Indian butter chicken, rice with fevettes and carrots
Indian-style marinated chicken with spices and cashew nut sauce served with basmati rice, beans and vegetables. A delicious and addictive dish that both young and old will want to try again.
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Ingredients
Portions:
4
150 g
chicken leg ragout
1 tbsp
casa olive oil
1 tsp
spices butter chicken
1 clove
garlic, minced
1 piece
onion, finely chopped
100 ml
tomato coulis
50 g
cashew nuts, ground
50 ml
35% cream
20 g
butter
150 g
basmati rice
50 g
févette
50 g
orange carrot, diced
50 g
yellow carrot, diced
For garnish:
10 g
fresh coriander, chopped
10 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp casa olive oil in a large pan over medium heat. Add the chicken leg ragout and cook until browned on all sides, about 5 minutes.
- Add the minced garlic and finely chopped onion to the pan. Sauté until the onion is translucent.
- Stir in 1 tsp spices butter chicken and cook for 1 minute until fragrant. Add the tomato coulis and ground cashew nuts, stirring well to combine.
- Pour in 50 ml of 35% cream and simmer for 10 minutes until the chicken is cooked through and the sauce thickens.
- Meanwhile, cook the basmati rice according to package instructions. In a separate pan, melt 20 g of butter and sauté the diced orange and yellow carrots with the fèvette until tender.
- Serve the butter chicken over basmati rice with sautéed carrots and fèvette. Garnish with chopped fresh coriander and mint.
For a richer flavor, marinate the chicken with the spices butter chicken mix for 1 hour before cooking.