Butter Chicken-Style Curry
with Green Beans
- Peanuts
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
2 packet
Garlic Paste
1 packet
Baby Spinach Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
330 g
Chicken Tenderloins
1 sachet
Mumbai Spice Blend
1 packet
Microwavable Basmati Rice
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1 packet
Mint
1 packet
Trimmed Green Beans
1 packet
Tomato Paste
2 packet
Coconut Milk
Cooking Steps
• Cut chicken into bite-sized chunks • Heat olive oil in a frying pan over high heat • Cook chicken and spice blends, 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
•Reduce heat to medium •Add coconut milk and spinach and stir until bubbling and wilted, 2-3 mins •Season to taste
• Meanwhile, microwave rice until steaming, 2-3 mins • Plate up rice and curry and top with yoghurt • Serve sprinkled with peanuts and torn mint
