Easy butter chicken

I realise this isn’t strictly a stir-fry but I find my stir fries always turn out soggy and my kids pick out the veggies! Whereas this is something everyone will eat - winning! And the naan bread is always a hit.

Credit: Adam Liaw

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• 500 g chicken breast, cut into small strips
• 375 g butter chicken simmer sauce
• 2 250 g packets microwave basmati rice
• 2 naan bread, warmed

Instructions

1. Heat a large, heavy–based frying pan over high heat. Add the oil, then cook the chicken in batches for 2-3 minutes or until golden.
2. Return all the chicken to the pan, add the sauce and simmer for 5-10 minutes or until the chicken is just cooked through.
3. Microwave the rice according to packet instructions, then serve with the butter chicken and naan. 

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.