Tuck into a classic family favourite with this fragrant butter chicken curry served with homemade coconut rice.



  • 1 tablespoon olive oil
  • 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, coarsely chopped
  • 1 zucchini, thinly sliced
  • 1/2 small cauliflower, cut into florets
  • 485g jar MasterFoods Butter Chicken Cooking Sauce
  • 1/2 cup (40g) shredded coconut, toasted
  • 1/4 cup (40g) natural almonds, toasted, chopped
  • 1/2 cup coriander leaves
  • 1 long red chilli, thinly sliced (optional)


  • 1 1/2 cups (300g) SunRice Medium Grain Australian Calrose Rice
  • 3 cups (750ml) Campbell’s Real Stock Chicken
  • 165ml can coconut milk

    • Step 1
      To make the coconut rice, combine rice, stock and coconut milk in a medium saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for 12 mins or until liquid is absorbed. Set aside, covered, for 5 mins.
    • Step 2
      Meanwhile, heat the oil in a large saucepan over high heat. Cook the chicken, in 2 batches, stirring, for 5 mins or until golden brown. Return chicken to pan with zucchini and cauliflower. Cook, stirring occasionally, for 5 mins or until vegetables soften. Add the butter chicken sauce. Bring to the boil. Reduce heat to low and simmer for 5 mins or until the vegetables and chicken are cooked through. Season.
    • Step 3
      Combine the coconut, almond, coriander and chilli, if using, in a bowl. Divide rice and curry among serving bowls and sprinkle with coconut mixture.


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