Spinach Butter Chicken with Coconut Rice & Poppadums

  • 10min
  • 5 mins
Spinach Butter Chicken with Coconut Rice & Poppadums

What you will need

  • 1 pack Hellers Butter Chicken
  • 1 cup frozen spinach, chopped
  • 2 Tbsp coriander, chopped
  • 1 x 160ml tin coconut milk
  • 1 x 250g pack pre-cooked basmati rice
  • 4 poppadoms
  • ¼ cup roasted salted cashews
  • ½ cup shaved coconut, toasted (optional)
  • Extra coriander leaves to garnish


  1. Pour the Hellers Butter Chicken into a small saucepan, and heat on low to medium heat for 8 - 10 minutes, stirring occasionally until gently simmering and heated through to piping hot.
  2. Tip the pre cooked rice into a small saucepan, add 4 Tbsp coconut milk and heat until hot, about 2 minutes.
  3. Cook the poppadums in the microwave according to pack instructions
  4. Place the heated rice in a bowl, and top with toasted shaved coconut if desired. Pour the heated spinach butter chicken into a serving bowl, drizzle over the extra coconut milk, top with cashews and coriander leaves.
  5. Serve immediately with the hot poppadoms. Serves 2