Butter Chicken Broth Bowls.
Cook time: 20 minutes | Prep time: 20 minutes | Serves: 4
Ingredients.
600g (2) chicken breast fillets, 5cm cubes
1 cup Greek yohgurt
3 tablespoons butter chicken marinade, I use Charmaine Solomon brand
1 onion, thinly sliced. Dice for smaller pieces in the broth.
2 garlic cloves, roughly chopped
1/2 tablespoon sea salt
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
400g canned coconut milk
500g chicken broth, use CK Chicken Broth recipe or use store bought
150g rice noodles to serve
250g mini medley tomatoes, cut in halves
2 tablespoons fried shallots, to garnish. Store bought
Method.
1. In a medium bowl add chicken, yoghurt, 1 tablespoon butter chicken marinade and combine. Set aside for 30 minutes in the fridge.
2. In a 28cm chef pan add onion, garlic, sea salt and 1 tablespoon of extra virgin olive oil. Fry on low to medium heat for 5 minutes, until softened. Add tomato paste, remaining butter chicken marinade and stir through.
3. Add the coconut milk, chicken broth and bring to a light simmer. Simmer for 5 minutes and take off the heat until ready to serve.
4. Add rice noodles to a heat proof bowl with boiling water and cover for 8-10 minutes. Drain well to serve.
5. In a large non stick chef pan add remaining olive oil and in two batches sear chicken pieces for 7-8 minutes turning halfway through.
6. To four bowls evenly add noodles to the base. Evenly add butter chicken broth (you may need to quickly reheat before serving). Top each bowl with chicken, spoon over cherry tomatoes and sprinkle over fried shallots to serve.
Cooking Notes:
For even easier prep, make the broth the day before and just reheat when ready to serve.
Can serve on a bed of rice if preferred.
Enjoy, Amanda x
