Butter Chicken with Puffed Rice and Quinoa

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PREP TIME 15 minutes
COOK TIME 30 minutes
SERVES 3-4

INGREDIENTS

1 cup wild puffed rice
1 cup quinoa
1 tomato, diced
½ cucumber, diced
½ orange, juice
1 spring onion, sliced
½ bunch parsley, roughly chopped
½ bunch coriander, roughly chopped
1 lime, juice
Tasman sea salt
1 tsp Pukara olive oil
1kg chicken, diced
1 packet Street Kitchen North Indian Butter Chicken

METHOD

Step 1
Cook chicken and other components of the Street Kitchen kit to packet instructions.

Step 2
For the puffed rice and quinoa salad, place quinoa and puffed rice into a pot with water and bring to the boil and leave until cooked.

Step 3
Once quinoa and puffed rice is cooked, add into a bowl with tomatoes, cucumber, spring onion, chilli, parsley and coriander and mix together well.

Step 4
Once mixed together, add orange and lime juice, olive oil and a pinch of salt and stir together before serving with butter chicken.