Mango Butter Chicken Mix
Our take on butter chicken, this Indian-inspired dish features classic curry spices, like madras curry, cumin and turmeric, and a mix of dried mango & pineapple for a sweet and savoury culinary experience. Serve with a side of naan to sop up every last drop.
(This mix was formerly known as Apricot Butter Chicken. New name, new mango/pineapple twist, same delicious flavour!)
Pair It With
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Vegan/Vegetarian Friendly
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Rice Dishes & Dahl
(choose from two options):
Stove Top: 1) Add package contents to 4 C water; bring to boil, cook covered, on low for 35 min. 2) As rice cooks, brown 2 C cubed chicken in 1/2 C butter; add 398 ml can drained diced tomatoes & 1 chopped large onion; cook for approx 20 min, until chicken is cooked. 3) Add cooked rice to pan with cooked chicken, stir in 1 C plain yogurt.
Bake in Oven: 1) Place package contents in large buttered casserole; add 4 1/2 C water, 1/2 C butter, 1-2 C cubed raw chicken, 1 C frozen peas. 2) Bake covered, for 1 hr at 350°F. 3) Once cooked, stir in 3/4 C plain yogurt or sour cream. Note: ensure chicken is cooked.
Option: add 1 C diced fresh tropical fruit before cooking.
INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.
Not Applicable
Ingredients: Rice, Red lentils, Soup base [Sugars (glucose solids, sugar, dextrose) salt, wheat flour, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour], Dried mango, Dried pineapple, Garlic, Onion, Salt, Herbs, Spices.
May contain: Tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Barley, Oats, Sulphites.
Mango Butter Chicken
2 C cubed chicken
1/2 C of butter
398 ml can drained diced tomatoes
1 large onion
1 C plain yogurt
Option: add 1 C diced fresh tropical fruit before cooking.
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Vegan/Vegetarian Friendly Version
Sub chicken with one or more of these options:
vegan chicken
cauliflower
tofu
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