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Butter chicken and cauliflower curry recipe

Butter chicken and cauliflower curry recipe

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Here's a quick and easy take on a classic butter curry, made with affordable chicken drumsticks and a jar of curry sauce. Ready in just over half an hour, it's an ideal midweek pick-me-up or a cosy, thrifty fakeaway for the weekend. See method

  • Serves 4
  • Takes 40 mins
  • 600 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 1 red onion, thinly sliced​
  • 1 lime, juiced​
  • 1 tbsp vegetable oil
  • 600g pack chicken drumstick fillets, cut into bite-size pieces
  • 1 onion, thinly sliced
  • 2 large garlic cloves, crushed
  • 6cm piece fresh ginger, peeled and grated
  • 500g jar butter chicken sauce
  • 1 cauliflower, florets separated into bitesize pieces, tender leaves thinly sliced
  • 200g long-grain rice
  • 10g fresh coriander, finely chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2520kj
    600kcal     30%

  • Fat

    26g 37%

  • Saturates

    11g 54%

  • Sugars

    12g 13%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 54.5g Protein 34.7g Fibre 6.7g

Method

  1. Toss the red onion in the lime juice and set aside to pickle.
  2. Meanwhile, heat the oil in a saucepan over a medium-high heat and fry the chicken for 8-10 mins, tossing frequently, until golden. Add the onion, garlic and ginger and cook for 3-4 mins, stirring occasionally, until starting to soften.
  3. Stir in the sauce and 100ml water and simmer for 5 mins. Add the cauliflower florets and cook for 12-15 mins, stirring occasionally, until the cauliflower is al dente and the chicken is tender and cooked through. Stir in the cauliflower leaves.
  4. Meanwhile, cook the rice to pack instructions. Divide among plates, top with the curry, then serve with the coriander and drained pickled onion.

Freezing and defrosting guidelines

Freeze the cooled curry only in an airtight container for up to 3 months. Defrost overnight in the fridge; reheat until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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