Spinach Butter Chicken with Coconut Rice & Poppadums

5 mins
10 mins

Ingredients

  • 1 pack Hellers Sliced Chicken
  • 1 cup frozen spinach, chopped
  • 2 Tbsp coriander, chopped
  • 1 x 160ml tin coconut milk
  • 1 x 450g Butter Chicken Sauce
  • 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. Place the Butter Chicken sauce into a medium saucepan and gently bring up to a simmer. Add the <a href="/product/roast-chicken">sliced chicken</a> cook on low to medium heat for 3-4 mins

  2. Add the frozen spinach and stir through until hot - 1-2 mins

  3. Tip the pre cooked rice into a small saucepan, add 4 Tbsp coconut milk and heat until hot, about 2 minutes.

  4. Cook the poppadums in the microwave according to pack instructions

  5. 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.

  6. Serve immediately with the hot poppadoms. Serves 2

Sliced Roast Chicken

Thick slices of yummy roast chicken hit the spot for a quick salad. Lunchtime, dinnertime, anytime. You can’t go past the classic combo of Hellers Sliced Roast Chicken, Hellers Free Farmed Bacon, avocado, lettuce and tomato for this one. Add a little mayo for good measure and make sure the bacon is nice and crispy.

300g Pack