Butter Chicken Curry with Roasted Peanuts

Name: Butter Chicken Curry with Roasted Peanuts Pre-Prepped | Three Steps | Ready in 15
Total time: 15 min
Yield: 2
Cuisine: Indian
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; 1 bag baby spinach leaves; 1 packet microwavable basmati rice; 1 packet Greek-style yoghurt; 1 packet roasted peanuts; 1 bunch mint

Pre-Prepped | Three Steps | Ready in 15

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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.

Tags:Not Suitable for Coeliacs•Naturally Gluten-Free

Allergens:Milk•Peanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes

Cooking difficultyEasy

Ingredients

/ Serving 2 people

1 packetchicken thigh strips

1 sachetMumbai spice blend(May be present Gluten)

1 bagtrimmed green beans

1 tubgarlic paste

1 sachettomato paste

1 packettandoor curry sauce(ContainsMilkMay be present Gluten)

1 bagbaby spinach leaves

1 packetmicrowavable basmati rice(May be present Gluten)

1 packetGreek-style yoghurt(ContainsMilk)

1 packetroasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

1 bunchmint

Nutritional Valuesper serving

Nutritional Values

per serving

Energy (kJ)3531 kJ

Fat36.8 g

of which saturates13.8 g

Carbohydrate72.2 g

of which sugars24.9 g

Protein50.8 g

Sodium1377 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

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 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.

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Butter Chicken Curry with Roasted Peanuts

Pre-Prepped | Three Steps | Ready in 15

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