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15-minute Butter Chicken

  • Serves: 4-5 | Prep time: 5 minutes | Cook time: 15 minutes  
Ingredients
  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 1–2 tbsp mild curry powder
  • 2 tbsp tomato paste
  • 500g lean chicken mince
  • 1 head broccoli, chopped into small florets
  • 1 zucchini, chopped
  • 1 cup frozen spinach
  • 1 cup (250mL) chicken stock
  • 1 tsp brown sugar
  • 400mL coconut milk
Sauce
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tsp garlic
  • 1 tap ginger
  • 2 tbsp water
Methods

  1. Heat olive oil in a large pan over medium heat. Add the onion and cook until softened.

  2. Add the garlic, curry powder and tomato paste. Stir until fragrant.

  3. Add the chicken mince and cook, breaking it up with a spoon, until browned through.

  4. Add the broccoli and zucchini and stir to coat in the sauce.

  5. Pour in the chicken stock, coconut milk and brown sugar. Bring to a simmer, then add the frozen spinach.

  6. Allow to simmer until the sauce thickens slightly and the vegetables are cooked through.

 

 

Notes
  • A simple, family-friendly butter chicken made with chicken mince for a faster cook time and better flavour. Packed with vegetables and finished with coconut milk for a creamy, mild curry that works for both adults and kids.

  • Use mild curry powder for a more family-friendly flavour.

  • Chicken mince is used instead of chicken breast to reduce cook time and allow the sauce to absorb more evenly.

  • If the sauce is too thick, add a splash of water or extra stock to loosen.

  • Leftovers store well in the fridge and can be reheated the next day.

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