this butter chicken and sweet potato tray bake looks like it takes hours to make but is ready in only 30 minutes
The ingredient of Butter Chicken And Sweet Potato Tray Bake Recipe
- 700g small gold sweet potatoes cut into 1 5cm thick slices
- 600g coles rspca approved australian chicken thigh fillets
- 485g jar coles butter chicken simmer sauce
- 400ml can coconut milk
- 1 lime juiced
- 1 tbs fish sauce
- 6 stems curry leaves
- 20g unsalted butter
- 1 brown onion thinly sliced
- 1 cup 200g basmati rice
- steamed snow peas to serve
- 1 long green chilli thinly sliced optional
- coriander leaves to serve
The Instruction of butter chicken and sweet potato tray bake recipe
- preheat oven to 200u00b0c place the sweet potato in a large microwave safe bowl
- cover and cook in microwave on high for 6 mins or until just tender
- place the chicken simmer sauce coconut milk lime juice and fish sauce in a large flameproof roasting pan bring to the boil over high heat top with the sweet potato bake for 20 mins or until the chicken is cooked through adding 4 curry leaf stems in the last 3 mins of cooking
- meanwhile melt the butter in a saucepan over medium high heat add the onion and 2 remaining curry leaf stems and cook stirring occasionally for 5 mins or until the onion softens
- add the rice to the onion mixture in the pan cook stirring for 1 min add 2 cups 500ml water and stir to combine bring to the boil reduce heat to low cover and cook for 12 mins or until the rice is tender and liquid is absorbed set aside covered for 5 mins use a fork to separate the grains
- divide the rice and chicken among serving plates serve with snow peas chilli if using and coriander leaves
Nutritions of Butter Chicken And Sweet Potato Tray Bake Recipe
calories: 489 95 caloriescalories: 38 grams fat
calories: 21 grams saturated fat
calories: 59 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 35 grams protein
calories: n a
calories: 1111 milligrams sodium
calories: https schema org
calories: nutritioninformation
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