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Coconut Chicken Butter Curry

4 from 1 vote
Coconut milk adds a luscious, slightly sweet depth to this mild curry dish. Added fresh vegetables bring color and texture for a colorful meal.
Print Recipe
Prep Time 20 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 Butter Chicken meal
  • ½ cup Coconut milk, full-fat, canned
  • 1 Small zucchini, diced
  • 1 Red bell pepper, diced
  • 1 cup Baby spinach, coarsely chopped
  • Red chili flakes, optional, to taste
  • 3 tbsp Raisins or dried cranberries, optional

Method
 

  1. Heat olive oil in a skillet over medium heat. Add diced zucchini and red bell pepper, cooking for 5-7 minutes until softened. Set aside.
  2. Rehydrate the Butter Chicken with 3/4 cup hot water and ½ cup coconut milk. This meal thickens over time and additional coconut milk can be added to get the consistency you desire.
  3. Combine the meal with the sauteed vegetables, coarsely chopped baby spinach, and raisins.
  4. Add red chili flakes to taste. Serve hot.