Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Pop some Indian butter chicken in your lunchbox with this super easy savoury rice slice, packed with chicken and healthy veg like peas and spinach.
1 tbsp olive oil
1 brown onion, thinly sliced
500g chicken thigh fillets, cut into 1cm pieces
150g (1 cup) frozen peas
120g baby spinach
375g packet butter chicken simmer sauce
495g (3 cups) cooked basmati rice
Oil, to shallow fry
1/2 cup fresh curry leaves
130g (1/2 cup) natural yoghurt
Pappadums, cooked, to serve
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Lightly grease a square 22cm (base measurement) cake pan.
Step 2Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, for 3 minutes or until softened. Add the chicken and cook, stirring often, for 4 minutes or until just cooked through. Add the peas and cook, stirring, for 1 minute. Remove from the heat. Add the spinach and stir until wilted.
Step 3Whisk the simmer sauce and eggs in a large bowl. Add the rice and chicken mixture. Fold to combine. Spread over the base of the prepared pan. Bake for 30-35 minutes or until golden and just set.
Step 4Meanwhile, add enough oil to a small frying pan to reach 2cm up the side. Heat over medium-high heat. Carefully add the curry leaves (they will spit) and shallow-fry until crisp. Transfer to a plate lined with paper towel to drain.
Step 5Top slice with the yoghurt and sprinkle with curry leaves. Serve with the pappadums.
- To freeze: Cut into individual portions and wrap in 2 layers of plastic wrap. Label, date and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in the microwave or in a non-stick frying pan over medium heat until just heated through.