Butter Chicken with Puffed Rice and Quinoa
PREP TIME 15 minutes
COOK TIME 30 minutes
1 cup wild puffed rice
1 cup quinoa
1 tomato, diced
½ cucumber, diced
½ orange, juice
1 spring onion, sliced
½ bunch parsley, roughly chopped
½ bunch coriander, roughly chopped
1 lime, juice
Tasman sea salt
1 tsp Pukara olive oil
1kg chicken, diced
1 packet Street Kitchen North Indian Butter Chicken
Cook chicken and other components of the Street Kitchen kit to packet instructions.
For the puffed rice and quinoa salad, place quinoa and puffed rice into a pot with water and bring to the boil and leave until cooked.
Once quinoa and puffed rice is cooked, add into a bowl with tomatoes, cucumber, spring onion, chilli, parsley and coriander and mix together well.
Once mixed together, add orange and lime juice, olive oil and a pinch of salt and stir together before serving with butter chicken.