Butter chicken with turmeric rice

Take this fragrant butter chicken to the next level and serve with a tumeric and cinnamon spiced rice.

• 40g butter
• 2 brown onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon MasterFoods Ground Turmeric
• 750g Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm-thick strips
• 1 red capsicum, coarsely chopped
• 2 tablespoons tomato paste
• 175g pkt MasterFoods Butter Chicken Recipe Base
• 2/3 cup (160ml) light thickened cream
• Slivered almonds, toasted, to serve
• Coriander leaves, to serve
• Greek yoghurt, to serve
• Naan bread, to serve

Turmeric rice

• 1 1/2 cups (300g) SunRice Jasmine Rice
• 20g butter
• 1 cinnamon stick or quill
• 4 cardamom pods
• 6 whole cloves
• 1/2 teaspoon MasterFoods Ground Turmeric

1. Step 1

   To make the turmeric rice, place the rice in a small bowl. Cover with water. Set aside for 15 mins to soak. Rinse until water runs clear. Drain. Heat the butter in a saucepan over medium heat. Add cinnamon, cardamom and cloves. Cook, stirring, for 1 min or until aromatic.

2. Step 2

   Add rice and turmeric. Cook, stirring, for 1 min or until rice is lightly toasted. Add 1 3/4 cups (435ml) water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 mins or until the liquid is absorbed. Set aside, covered, for 10 mins.

3. Step 3

   Meanwhile, heat the butter in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 mins or until soft. Add the turmeric and chicken. Cook for 5 mins or until chicken starts to brown. Add the capsicum and cook for 2 mins or until capsicum softens slightly.

4. Step 4

   Stir in the tomato paste and recipe base. Cook, stirring, for 1 min. Add the cream. Simmer for 5 mins or until the chicken is cooked through.

5. Step 5

   Divide rice and curry among serving bowls. Top with almonds and coriander. Serve with yoghurt and naan bread.