20 min active25 min total3 servings

Butter Chicken with Cauliflower

Saucy chicken curry is even better with more butter, and it’s dump-and-stir easy with this simmer sauce from DOSA. Fry the cauliflower first to sweeten the flavor.

Ingredients Included

  • Cauliflower
  • Serrano or jalapeño pepper (optional)
  • Butter simmer sauce
  • Cut chicken breast (see note below)
  • Cilantro
  • Cooked rice
  • Yogurt

You'll Need

  • Vegetable oil
  • Ground cayenne pepper (optional)
Allergen Note: Contains milk.

Step 1

Core and cut the cauliflower into bite-size florets. Mince the serrano, if using.

Step 2

In a deep sauté pan over medium-high heat, warm ¼ cup vegetable oil. Add the cauliflower and stir-fry until golden, about 8 minutes. Add the serrano to taste, and stir until fragrant, 30 seconds. Pour in the simmer sauce and add a pinch of cayenne, if you want more heat. Add the chicken and simmer until nearly firm, 10 minutes, stirring occasionally to prevent scorching.

Step 3

Meanwhile, pick the cilantro leaves and toss the stems. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 4

Heap the rice in bowls and spoon the butter chicken over. Dollop with yogurt, sprinkle with the cilantro leaves, and serve warm.

Note:

The chicken arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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