Butter Chicken Curry with Roasted Peanuts
Pre-Prepped | Three Steps | Ready in 15
- Milk
- Soy
- Peanuts
- May contain traces of allergens
- Gluten
- Traces of Tree Nuts
- Milk
- Sesame
- Soy
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.*
Ingredients
1 packet
chicken thigh strips
1 sachet
Mumbai spice blend
1 bag
Trimmed Green Beans
1 tub
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: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
1 bunch
mint
Utensils
Cooking Steps
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.
