Apricot Butter Chicken Mix
Our take on butter chicken, this Indian-inspired dish features classic curry spices, like madras curry, cumin and turmeric, and dried apricot for a sweet and savoury culinary experience. Garnish with mango or peaches. For an authentic experience, serve with a side of naan to sop up every last drop.
Pair It With
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Vegan/Vegetarian Friendly
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Rice Dishes & Dahl
(choose from two options):
Stove Top:
1) Add package contents to 4 C water; bring to boil, cook covered, on low for 35 min.
2) As rice cooks, brown 2 C cubed chicken in 1/2 C butter; add 398 ml can drained diced tomatoes & 1 chopped large onion; cook for approx 20 min, until chicken is cooked.
3) Add cooked rice to pan with cooked chicken, 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, 1/2 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, stir in 3/4 C plain yogurt or sour cream. Note: ensure chicken is cooked.
INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.
Not Applicable
Ingredients: Rice (brown, white), Red lentils, Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour), Dried apricots (dried apricots, rice flour, sulphites), Garlic, Onion, Salt, Herbs, Spices.
May contain: Tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Barley, Oats.
Apricot Butter Chicken
2 C cubed chicken
1/2 C of butter
2 - 3 fresh diced tomato or small can of diced tomato
1 large onion
1 C plain yogurt
Optional: garnish with mango or peaches
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Vegan/Vegetarian Friendly Version
Sub chicken with one or more of these options:
vegan chicken
cauliflower
tofu
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