
3 July 2024
Serving: 6-8 Prep Time: 5 min Cooking Time: 40 min
Ingredients:
1kg of diced chicken breast
500g frozen vegetable mix
1 packed of ‘Passage to India’ butter chicken mix
1 tin coconut cream
1 tbs tomato paste
1 onion diced
100ml of chicken stock
Serve with:
Naan bread
Rice
Directions:
Fry off onion and garlic in oil for 2-3 minutes
Add diced chicken and cook until golden, add in water if chicken begins to stick
Add tomatoes paste, frozen vegetables, tomatoes and butter chicken mix cook for 5 minutes
Add in coconut cream and simmer for 30-40 minutes until chicken is fully cooked
Serve with rice and naan bread
Meet the author
Courtney is the chef in our Wollongong centre. She holds a Certificate 3 in Commercial Cookery.
Share:



Other recent posts:








