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Prep Time:10minutes
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Cook Time:20minutes
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| Servings: serves | Unit of measure: |
- 200 g FODMAPPED Butter Chicken Simmer Sauce 200g = 1 pack
- 300 g Chicken thigh fillets boneless, diced
- 1 tbsp vegetable oil
- 1 lge Carrot peeled, finely diced (150g)
- 1 lge Potato peeled, finely diced (150g)
- 1 tomato (de-seeded) finely diced (125g)
- To Serve
- Basmati rice
- Coriander leaves
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Ingredients
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- In a heavy base fry pan or wok add the vegetable oil over a medium heat
- Brown the diced chicken for 3-4 minutes until almost completely cooked
start timer - Heat oil in a wok or deep-sided frying pan over a medium heat 3 -4 minutes.
start timer - Add potatoes, carrots and tomato and cook for 1-2 minutes
start timer - Pour in 200g FODMAPPED Butter Chicken simmer sauce. Stir through, cover and simmer for 12-15 minutes, or until carrot and potatoes are cooked through. Stir occasionally
start timer
- Serve with steamed Basmati rice in a deep bowl. Garnish with coriander.
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