APRICOT BUTTER CHICKEN

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  • Regular price $12.50


This version of the delicious curried rice dish ‘butter chicken’ is made with chicken, tomatoes and onion (also terrific as a vegetarian dish by excluding the chicken!). Wonderful garnished with fresh peaches or mango

Directions: Stove Top: 1) Add package contents to 4 C water; bring to boil, then cook, covered, on low for 35 min. 2) As the rice cooks, brown 2 C cubed chicken in 1/2 C butter; add 2-3 diced tomatoes (or small can drained diced tomatoes) and 1 chopped large onion; cook for approx 20 min, until chicken is cooked. 3) Add cooked rice to pan with cooked chicken and stir in 1 C plain yogurt. Garnish with mango or peaches.
Bake in Oven: 1) Place package contents in large buttered casserole; add 4 1/2 C water, ½ C butter, 1-2 C cubed raw chicken, 1 C frozen peas, 1 C diced mango or apple. 2) Bake, covered, for 1 hr at 350°F. 3) Once cooked, sir in ¾ C plain yogurt or sour cream. Note: ensure chicken is thoroughly cooked before serving.

Please note that some ingredients may be field harvested. For best results inspect for elements of nature before cooking.

Ingredients: Rice (brown, white), red lentil, Soup Base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, natural flavour, turmeric, herbs, spices), dried apricot (sulphite), garlic, onion, salt, herbs, spices.

May contain: Tree nuts, Peanuts, Soy, Egg, Milk, Sesame, Mustard, Barley.