Family Meal Kit
Premium
Indian-Inspired Butter Chicken
with naan
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 4 Naan Flatbread
- 10.94 oz. Long Grain White Rice
- 1 Onion
- 3 oz. Frozen Peas
- 2 oz. Light Sour Cream
- 3 Tbsp. Tomato Puree
- 1½ oz. Roasted Garlic & Herb Butter
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Blend
- 2 tsp. Curry Powder
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories970
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Carbohydrates136g
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Net Carbs130g
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Fat26g
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Protein50g
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Sodium2130mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop cilantro.
Halve and peel onion. Cut halves into 1/4" dice.Pat chicken dry. Season both sides with half the piri piri seasoning (use less if spice-averse; reserve remaining for curry) and a pinch of salt and pepper. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. -
3 Cook the Curry
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add onions and a pinch of salt to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.Add curry powder, tomato puree, 1 cup water, garlic salt, and remaining piri piri seasoning (to taste). Stir to combine and bring to a simmer. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.Once simmering, reduce heat to medium-low and stir occasionally until curry is slightly thickened, 10-12 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Add peas and stir often until heated though, 1-2 minutes.Remove from burner and stir in sour cream until combined. -
4 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
5 Heat Naan and Finish Dish
Heat naan to your preference using a toaster or microwave.
Alternatively, pre-heat oven to 425 degrees. Place naan directly on rack in hot oven. Toast until lightly browned, 5-7 minutes.Transfer naan to a clean, flat work surface. Evenly spread with softened butter and cut into equally-sized triangles. Naan will be hot! Use caution.Plate dish as pictured on front of card, topping chicken with curry (to taste). Garnish with cilantro. Bon appétit!
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