South Indian Butter Chicken

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Iris Hunt
5 years ago
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1 Butter Chicken Calories 70 Total Fat 6g 9% Saturated Fat 0.5g 4% Sodium 290mg 12% Total Carbohydrate 5g 2% Dietary Fibre 1g 4% Includes 0g Added Sugars 4% A fusion of smoky paprika, aromatic fenugreek leaves and sweet jaggery to provide the perfect flavour to chicken for a mild, flavour-infused curry perfect for the whole family. Water, Tomatoes (53%), Onion (22%), Sunflower Oil, Garlic, Cashew Nuts (Nuts), Lemon Juice, Jaggery, Ginger, Ground Coriander, Salt, Paprika, Cumin Seeds, Turmeric, Chilli Powder, Fennel Powder (soonf), Fenugreek Leaves, Garam Masala. Heat a small knob of butter in a hot saucepan. Add the sauce and then 400g of chicken (you can brown the chicken first if you wish) stirring well. Add 30ml single cream to bring the sauce together. Cover and cook over a low heat for 5 10 minutes. Remove the lid and simmer until the chicken is cooked and sauce is thickened. Sprinkle fresh coriander to garnish and serve with Naan bread or fried/pulao rice. Substitute the chicken with paneer for a vegetarian alternative. Or simply use 20grams of cashew nut paste instead of the cream and red peppers, mushroom and cauliflower, instead of chicken, for a tasty vegan friendly dish.

2 Vegetable Korma Total Fat 8g 12% Saturated Fat 2g 10% Sodium 300mg 13% Total Carbohydrate 3g 1% Dietary Fibre less than 1g 3% Total Sugars 2g A nutty rich Korma packed with cashew nuts, coconut and poppy seeds and then combined with subtle flavours of chilli and mint to create the perfect accompaniment for vegetables. Water, Onion (26%), Tomatoes (26%), Sunflower Oil, Coconut (4%), Garlic, Ground Coriander, Lemon Juice, Cashew Nuts, (Nuts), Ginger, Poppy Seed, Green Chilli, Salt, Fennel Powder (soonf), Mint, Garam Masala, Coriander Leaves, Turmeric, Mustard Seeds, Curry Leaves. Add 350grams of your favourite vegetables. Cook on a low heat with the lid closed for 10 minutes. Remove the lid and simmer until the vegetables are cooked and the sauce has thickened. Can also be cooked with chicken or prawns if desired.

3 Lamb Curry Total Fat 6g 10% Saturated Fat 0.5g 4% Sodium 340mg 14% Total Carbohydrate 5g 2% Dietary Fibre 2g 7% Protein 2g Punchy red chillies bring a subtle kick to this medium spiced sauce with the fusion of onion and cumin adding a sweet burst to a mouth-watering mix of flavours perfectly tailored to bring out the best in lamb. Water, Onion (59%), Tomatoes, Sunflower Oil, Garlic, Lemon Juice, Ground Coriander, Ginger, Ground Cumin, Chilli Powder, Salt, Turmeric, Coriander Leaves, Garam Masala, Curry Leaves, Mustard Seeds. Add 400grams of uncooked lamb and stir well. Cook on a low heat with the lid closed for minutes. Remove the lid and simmer, stirring regularly, until the lamb is cooked and the sauce has thickened. Add additional water if the sauce thickens too quick. The spices in this sauce also combine perfectly with mushrooms, peppers, cauliflower, potatoes and butternut squash to provide a tasty vegetarian option bursting with flavour.

4 Pork Curry Total Fat 6g 10% Saturated Fat 1g 4% Sodium 350mg 15% Total Carbohydrate 6g 2% Dietary Fibre 2g 7% Protein 2g Packed full of flavour the hot sauce is made to the original family recipe with fiery chillies offset with the rich nuttiness of cashews, a hint of garlic and the unique tangy flavour of tamarind to create an authentic explosion of taste. Water, Onion (63%), Tomatoes, Garlic (7%), Sunflower Oil, Cashew Nuts (Nuts) (2%), Ginger, Chilli Powder, Tamarind, Ground Coriander, Salt, Lemon Juice, Turmeric, Curry Leaves, Mustard Seeds, Garam Masala, Coriander Leaves. Add 400grams of uncooked pork and stir well. Cook on a low heat with the lid closed for minutes. Remove the lid and simmer, stirring regularly, until the pork is cooked and the sauce has thickened. Add additional water if the sauce thickens too quick. The spices in this sauce also combine perfectly with aubergine, potatoes and shallots to provide a tasty vegetarian option bursting with flavour.

5 Fish Curry Calories 70 Total Fat 7g 11% Saturated Fat 2g 10% Sodium 330mg 14% Total Carbohydrate 3g 1% Dietary Fibre 1g 4% Total Sugars 3g An aromatic sauce bursting with fragrant coriander and juicy tomatoes to bring out the creamy coconut and tangy tamarind for a mouth-watering combination of fragrance and spice perfect for fish. Water, Tomatoes (37%), Onion (22%), Sunflower Oil, Coconut (5%), Ground Coriander, Tamarind, Chilli Powder, Salt, Lemon Juice, Turmeric, Cumin Seeds, Coriander Leaves, Fenugreek Seeds, Mustard Seeds, Garam Masala, Curry Leaves. Add 400grams of fish. Cook on a low heat with the lid closed for 5 minutes. Remove the lid and simmer, until the fish is cooked and the sauce has thickened. Sprinkle fresh coriander to garnish and serve with rice. The spices in this sauce also combine perfectly with peppers, cauliflower, aubergine and potatoes to provide a tasty vegetarian option bursting with flavour.

Average Quantity per Serving. Energy: 1548kj 397kJ

Average Quantity per Serving. Energy: 1548kj 397kJ Apricot Chicken Tender chicken in a vegetable casserole with apricot, chat potatoes, peas, corn and red capsicum. Chicken (26%), Potato, Mixed Vegetable (Peas, Corn, Capsicum), Onion, Apricot (9%), Apricot