Butter Chicken Indian Curry Bowl

Recipe - Welcome

Servings4

Cook Time30 Minutes

Calories289

Ingredients

2 large Brookshire’s Chicken Breasts

1/2 tsp salt

1 jar Culinary Tours Butter Chicken Cooking Sauce

2 Tbs unsalted butter

1 Tbs olive oil

1/2 cup Brookshire’s Chicken Broth

2 cups Brookshire’s White Rice, cooked

fresh parsley and cilantro, for garnish

Directions

Cut chicken into 1-inch pieces. Place in a large zip-top bag. Sprinkle with salt. Add 1 cup Culinary Tours sauce. Marinate in refrigerator for at least 1 hour. Melt butter in a pan. Add olive oil over high heat. Add chicken with the sauce. Sear chicken on all sides. Lower heat to medium. Add broth and remaining sauce. Let chicken simmer in the broth until cooked through, about 10 minutes. Divide rice between 4 bowls. Top with chicken. Sprinkle with parsley and cilantro.

Nutritional Information

Calories: 289, Fat: 18 g (7 g Saturated Fat), Cholesterol: 32 mg, Sodium: 779 mg, Carbohydrates: 27 g, Fiber: 1 g, Protein: 4 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

289

Calories

Shop Ingredients

Makes 4 servings

2 large Brookshire’s Chicken Breasts

Not Available

1/2 tsp salt

Brookshire's Iodized Salt - 26 Ounce

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$0.98$0.04/oz

1 jar Culinary Tours Butter Chicken Cooking Sauce

Not Available

2 Tbs unsalted butter

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.48$1.37 each

1 Tbs olive oil

Brookshire's Extra Virgin Olive Oil - 8.5 Each

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$5.98$0.70 each

1/2 cup Brookshire’s Chicken Broth

Brookshire's Chicken Broth - 32 Each

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$2.18 was $2.48$0.07 each

2 cups Brookshire’s White Rice, cooked

Brookshire's Instant White Rice - 28 Each

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$3.98 was $5.18$0.14 each

fresh parsley and cilantro, for garnish

Fresh Parsley - 1 Each

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$0.98

Nutritional Information

Calories: 289, Fat: 18 g (7 g Saturated Fat), Cholesterol: 32 mg, Sodium: 779 mg, Carbohydrates: 27 g, Fiber: 1 g, Protein: 4 g.

Directions

Cut chicken into 1-inch pieces. Place in a large zip-top bag. Sprinkle with salt. Add 1 cup Culinary Tours sauce. Marinate in refrigerator for at least 1 hour. Melt butter in a pan. Add olive oil over high heat. Add chicken with the sauce. Sear chicken on all sides. Lower heat to medium. Add broth and remaining sauce. Let chicken simmer in the broth until cooked through, about 10 minutes. Divide rice between 4 bowls. Top with chicken. Sprinkle with parsley and cilantro.