August 9, 2018
This dish recently featured on the WOOP Classic menu. At WOOP we handle the prep - roasting, blending, marinating, saucing and everything in between so you can easily and quickly cook dinner. The recipe below is the full recipe for you to create this dish from scratch which takes a fair bit longer than if you had enjoyed it with WOOP, where the time-consuming elements had already been prepared.
1Place a non stick pan over a medium-high heat and melt the butter with the onions. Cook for 1 min before adding the chopped garlic and crushed ginger. Cook out for a further 1-2 mins.
2Next add the spices and continue cooking and stirring for a further 2 mins. Then add the crushed tomato and bring to a gentle simmer for 2 mins before adding the cream and coconut cream. Continue simmering for a further 2-3 mins and season with salt and pepper.
3The next step is optional. Either leave the sauce chunky or carefully put into a stick blender jug and blitz to a smooth consistency. If at any stage the sauce looks too thick, add a splash more cream or coconut cream to thin it out.
4Now for the rice. Grab a pot with a lid. Add a mug of rice [preferably Basmati, long grain or Jasmine] followed with 2 mugs of water. Add a couple of star anise, cardamon pods or kaffir lime leaves to the water if you have any. Place the pot uncovered over a medium-high heat and bring to the boil. When starting to boil place the lid over the pot and reduce the heat to low and simmer for 12 mins. Remove from the heat and rest with lid on for 2 mins before removing the lid and fluffing the rice with a fork.
5Show time. Place a second frying pan over a high heat with a dash of oil. Cook the chicken for 2 mins before reducing the heat slightly and turning it. Continue cooking for a further 3 mins and then add the butter chicken sauce. Quickly stir this around the pan coating the chicken and bring to a rapid simmer. Stop and remove from the heat.
6Serve with your choice of fresh greens.