Butter Chicken Rice Bowls
Gayle McLeod | March 28, 2015
This meal was born out of the need for something quick and hearty after a long afternoon spent doing yard work. We were so tired and hungry, but neglected to spend time in the kitchen to prep a meal. We had some leftover brown rice and a few other staples already in the fridge... the infamous Butter Chicken Soup was patiently waiting in the freezer... Dinner. Done.
Serves 4 - 6
3 cups cooked brown rice (if you don't have rice already cooked... prepare 1 cup uncooked brown rice as per package instructions)
1/2 cup frozen peas
1 cup plain greek yogurt
2 cloves garlic, minced
3 tbsp fresh lemon juice
1/4 tsp cumin
pinch cayenne pepper
1 tsp coarse sea salt
fresh cilantro, chopped
fresh tomato & cucumber, chopped and sprinkled with coarse sea salt and freshly ground black pepper
red onion, finely chopped (optional)
whole wheat naan (we really like the Santosh naan found at our nearby Stong's Market and IGA - also in many other stores around the lower mainland)
Warm the soup and the rice separately (or prepare the rice if necessary).
Combine all the ingredients for the yogurt sauce and mix well. Allow to stand for at least 15 minutes while the soup is warming to let the flavours blend.
Prepare the tomatoes & cucumbers.
Gently warm the naan in the oven.
About 5 minutes before serving, add the frozen peas to the soup.
Assemble the bowls: put brown rice into a bowl, then spoon over the Butter Chicken Soup. Top with the yogurt sauce and chopped fresh cilantro and red onion (if using). Serve with the tomatoes, cucumbers and naan.
Note: Alternatively, if you have the luxury of a bit more time, you could grill 4 chicken breasts (seasoned to your liking) and serve with our Butter Chicken Sauce. Simply warm the sauce and add the chopped cooked chicken along with 1 cup of frozen peas.