Butter Chicken Curry with Rice and Steamed Vegetables

Steps

1. a full kettle to the boil.
2. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to low and cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry with paper towels, dice 2cm and season with salt and pepper. Cook chicken, in two batches, for about 4 minutes, until chicken is coloured but not cooked through. Remove from pan and set aside.
4. Return pan to medium heat. Cook onion and ginger for 4–5 minutes, or until soft but not coloured. Add butter chicken paste and cook for 30 seconds, stirring constantly. Add all remaining butter chicken curry ingredients to pan and bring to a simmer. Reduce heat to low and simmer for 5 minutes.
5. Add broccoli, carrots and salt to a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5 minutes, until broccoli is green and tender. Drain well and toss with a drizzle of olive oil, season with salt and pepper. Set aside.
6. Add chicken and any resting juices back to pan with butter chicken curry sauce. Simmer for 5 minutes, or until chicken is cooked through and sauce has thickened slightly. Season with salt and pepper. When rice has finished steaming, fluff up grains with a fork.
7. spoon ¾ cup cooked brown rice per person onto each plate and top with butter chicken curry. Garnish with coriander and serve steamed vegetables on the side.