Take Indian-style butter chicken to the next level with mango nectar – a fabulously fruity way to make your weeknight dinners more interesting!
8 chicken thigh fillets, trimmed
¼ cup butter chicken sauce
¾ cup tomato puree
2 Tbsp vegetable oil
¾ cup light cooking cream
¾ cup mango nectar
1 cup chopped frozen mango
⅓ cup chopped fresh coriander
steamed basmati rice, to serve
- Cut chicken in half crossways. Place in a bowl with paste and ¼ cup of the puree. Mix well to coat.
- Heat half the oil in a large, non-stick frying pan over a medium heat. Add chicken in two batches, adding remaining oil with second batch. Cook for about 3 minutes on each side, or until golden. Remove.
- Add cream, mango nectar fruit drink, mango and remaining puree to pan. Stir to combine. Return chicken. Bring to boil. Simmer, stirring occasionally, for about 8 minutes, or until chicken is cooked through. Stir in coriander.
- Serve with rice.