Butter Chicken Curry with Roasted Peanuts
Pre-Prepped | Three Steps | Ready in 15
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 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.
Ingredients
1 packet
chicken thigh strips
1 sachet
Mumbai spice blend
1 bag
Trimmed Green Beans
1 packet
garlic paste
1 sachet
tomato paste
1 packet
Tandoor Curry Sauce
(Contains Milk; May be present: Gluten. )
1 bag
baby spinach leaves
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 bunch
mint
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
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.
