Butter chicken

Preparation

1. Cook the rice according to the packet.
2. Heat the olive oil in a frying pan, turn the heat down and soften the onion, cut into thin wedges, until translucent.
3. In a bowl, mix the passata, peanut butter, grated ginger and crushed garlic.
4. Cut the chicken into thin, wide strips, coat them in the sauce from the bowl, transfer to the pan and fry for 5 minutes.
5. Pour in the cream, stir and simmer covered for 10 minutes, until the chicken is cooked through. Add the tomato purée for the last minute.
6. Meanwhile, steam the broccoli florets.
7. Season the sauce with the soy sauce and lime juice.
8. Serve the chicken in its sauce with the rice and broccoli, scattered with chopped chives.
9. Tip: for little ones, set a portion aside before you add the soy sauce. You can use coconut milk instead of cream, and white beans or tofu instead of chicken.

Why keep it in your rotation

The peanut butter in the sauce brings creaminess and depth without a long simmer. The rice and broccoli cook in the same time as the sauce, so the whole dinner is ready at once.

The tip in the last step says how to set a milder portion aside for the children and what to use instead of the cream or the chicken.