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Turn leftover chicken or turkey into a takeout classic when you whip up this Shortcut Butter Chicken, which tastes as rich as its name, but is ready in 30 minutes. This north Indian curry recipe owes its popularity to a creamy tomato-based sauce, which is full of flavor but only mildly spicy, and an ideal partner for jasmine rice or garlic naan. In this recipe, the silky sauce also coats cauliflower florets, making a satisfying one-skillet meal that comes together quickly. Using rotisserie chicken as a shortcut is how to turn mouthwatering butter chicken into a quick meal that’s perfect for weekday dinners, but this dish is also a great way to use up any leftover cooked chicken or turkey.
Heat the soup, water, curry powder, garlic powder and ginger in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium.
Stir in the cauliflower and coconut milk. Cover and cook for 12 minutes or until the cauliflower is tender. Stir in the chicken and cilantro. Season to taste with salt and pepper. Serve the chicken mixture over the rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.