Mango Butter Chicken

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.

(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.