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Butter Chicken Curry with Veggies

We marinade our free range chicken thighs overnight in Indian spices and then cook them with onion, garlic, pumpkin, beans and broccoli, passata and cream for 2-3 hours. We then stir though greek yoghurt and garnish with pistachios and coriander. It is delicious served with some steamed rice.

ContainsMilk, Pistachio

Sizes

Ingredients

Tomato passata, Chicken thighs, Cream (Milk), Pumpkin jap, Broccoli, Green beans, Brown onions, Greek yoghurt (Milk), Unsalted butter (Milk), Extra virgin olive oil, Caster sugar, Pistachios, Garlic, Garam masala, Salt, Coriander ground, Fresh coriander, Ground ginger, Turmeric, Pepper, Chilli powder crushed, Cumin

CONTAINS: Milk, Pistachio.

Preparation and storage notes

Defrost in fridge overnight. Remove lid and and place in a 160 degree oven for 30-40 minutes or until heated through.

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Butter Chicken Curry with Veggies - Cooksmith Kitchen - Cooksmith Kitchen - Ready-made Meals | Cookaborough