Autumn Menu – Butter Chicken

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


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


  • 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.

Acknowledgement of Country

In the spirit of reconciliation, the Affinity Education community acknowledges the Traditional Custodians of country throughout Australia and their connections to land sea and community.

We pay our respect to their elders past and present and the extend that respect to all Aboriginal and Torres Straight Islander peoples today.