Butter Chicken Rice Pie

Recipe brought to you by Woolworths Central South Morang

Ingredients

5mL extra virgin olive oil cooking spray
5 mL extra virgin olive oil cooking spray

500g Woolworths RSPCA Approved chicken breast stir-fry
500 grams Woolworths RSPCA Approved chicken breast stir-fry

1 2/3 cups Woolworths carrots, peas & corn
1 and 2 thirds cups Woolworths carrots, peas & corn

420g Sharwood’s butter chicken simmer sauce
420 grams Sharwood’s butter chicken simmer sauce

1/2 cup SunRice classic basmati rice
1 half cup SunRice classic basmati rice
1/4 bunch mint, leaves picked
1 quarters bunch mint, leaves picked
1/3 cup Woolworths Greek-style natural yoghurt
1 thirds cup Woolworths Greek-style natural yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Method

Step 1
Lightly spray a 20x25cm baking dish with oil. Cook rice following packet instructions.

Step 2
Meanwhile, spray a large frying pan generously with oil. Heat pan over medium-high heat. Add chicken. Cook, stirring often, for 5 minutes or until browned. Add vegetables, sauce and ¼ cup water. Simmer for 10 minutes or until chicken is cooked through. Transfer mixture to prepared baking dish.

Step 3
Preheat grill on medium heat. Spray chicken mixture with oil. Place dish under grill and cook for 10 minutes.

Step 4
Finely chop half of the mint. Combine chopped mint with yoghurt and season. Serve pie dolloped with yoghurt mixture and sprinkled with remaining mint.

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