Stir Fried Butter Chicken

Ingredients

12 mini poppadum fried

2 cups Frenchmaid Butter Chicken Sauce   

600g chicken thighs

1 cup jasmine rice

1 Tbsp coriander, picked

2/3 sliced okra                                       

Salt & Black Pepper to taste

Method

Season the chicken thighs with salt and pepper, place in a hot pan and sear until light brown, then place in an 180c oven for approximately 15 minutes or until the juices run clear.

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Cook the rice until tender and set aside until needed.  Arrange the diced chicken on a plate, portion the rice by pressing the rice into small moulds then turn out onto your serving plate.  Coat the chicken with your heated Frenchmaid Butter Chicken Sauce.  Saute the Okra  and garnish the chicken with slices of Okra, mini poppadum and picked coriander, then serve.