With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a mild, yet flavourful butter chicken curry with Greek yoghurt, coriander and crushed peanuts.
Heads-up - you'll need a microwave for this recipe.
Always refer to the product label for the most accurate ingredient and allergen information.
chicken thigh strips
trimmed green beans
baby spinach leaves
tandoor curry sauce(ContainsMilkMay be presentGluten)
microwavable basmati rice(May be presentGluten)
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Milk, Sesame, Soy)
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook chicken, tossing, until browned, 2-3 mins. Add beans and toss until softened, 4-5 mins. Add garlic paste and cook until fragrant, 1 min.
Stir through spinach until wilted. Add curry sauce and stir until bubbling. Remove from heat. Season with salt and pepper.
Meanwhile, zap rice in microwave until steaming, 2-3 mins. Roughly chop coriander. Plate up rice and butter chicken. Dollop with yoghurt. Sprinkle with peanuts and coriander.