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 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
Mumbai spice blend(May be present Gluten)
trimmed green beans
tandoor curry sauce(ContainsMilkMay be present Gluten)
baby spinach leaves
microwavable basmati rice(May be present Gluten)
roasted peanuts(ContainsPeanutsMay be present Gluten, Tree Nuts, Milk, Sesame, Soy)
Heat olive oil in a frying pan over high heat. Cook chicken and spice blend, tossing, until browned, 2-3 mins. Add beans and toss until softened, 4-5 mins. Stir in garlic paste and tomato paste. Cook until fragrant, 1 min.
Remove frying pan from heat. Add curry sauce and baby spinach and stir until bubbling and wilted, 1 min. Season to taste.
Meanwhile, microwave rice until steaming, 2-3 mins. Plate up rice and butter chicken and top with yoghurt. Serve sprinkled with peanuts and torn mint.