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, mint and roasted 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.
1 packet
chicken thigh strips
1 sachet
Mumbai spice blend
(May be present Gluten)1 bag
trimmed green beans
1 tub
garlic paste
1 sachet
tomato paste
1 packet
tandoor curry sauce
(ContainsMilkMay be present Gluten)1 bag
baby spinach leaves
1 packet
microwavable basmati rice
(May be present Gluten)1 packet
Greek-style yoghurt
(ContainsMilk)1 packet
roasted peanuts
(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)1 bunch
mint
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 pan from heat. Add curry sauce and baby spinach and stir until bubbling and wilted, 1 min. Season to taste
Microwave rice until steaming, 2-3 mins. Plate up rice and butter chicken and top with yoghurt. Serve sprinkled with peanuts and torn mint.