Our centres are focused on providing all the children in our care, with healthy and nutritious meals or snacks that have been designed to provide your child with a balanced diet whilst in our care.
Working with our centre cooks, in line with, feedAustralia - an Australian Government initiative we provide a seasonal menu to suit even the fussiest eater.
One of our centre favourites this month was our easy-to-make Butter Chicken and Rice recipe, and we felt it was too good to keep it a secret!
Check out our Butter Chicken and Rice recipe below:
Serves: 4
Preparation time: 20 Minutes
Cooking time: 35 Minutes
| Ingredients | Measurement |
|
Coriander, dried Garlic, fresh, peeled Ginger, fresh, peeled Mature carrot, peeled Passata Potato, unpeeled (with skin) Sweet potato, orange flesh, peeled Tomato paste, no added salt Chickpea, canned, drained Yoghurt, natural, regular fat Brown rice, uncooked Corn flour, from maize & wheat starch Chicken, thigh, lean Water from tap Cream, 35% fat Canned coconut milk Dried cumin (cummin) seeds, ground Garam masala Paprika, ground, all types Stock, dry powder or cube, reduced salt Turmeric, ground |
2 tsp
1 clove 2 tsp 100 g 140 g 300 g 50 g 50 g 1/2 can 1/4 cup 250 g 1 tsp 300 g 1/2 cup 60 ml 80 ml 1/2 tsp 3 tsp 1.25 tsp To taste 1.25 tsp |
Method:
- Boil and drain brown rice.
- Dice chicken and vegetables to desired size.
- Combine all ingredients (excluding rice) and pour into baking tray covered with foil.
- Bake at 180 Degrees Celsius, stirring twice during the cooking process until chicken is cooked through and vegetables are soft.
- Tip: For quicker cooking times cut potato into smaller pieces or pre boil.
- Serve with rice.