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 read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
chicken thigh strips
1 bag
Trimmed Green Beans
1 bag
baby spinach leaves
1 sachet
Tandoor Curry Sauce
(Contains Milk; May be present: Gluten. )
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 bag
coriander
1 tub
garlic paste
olive oil
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.