Mild North Indian Butter Double Chicken

Name: Mild North Indian Butter Double Chicken with Spinach & Garlic Naan
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; brown sugar; 1 butter; 1 Basmati Rice; 1 Mild North Indian Spice Blend; 1 Tomato Paste; 1 Mild Curry Paste; 1 light cooking cream; 1 Baby Spinach Leaves; 1 Garlic Paste; 1 Mini Flour Tortillas; 1 Crushed Peanuts; 2 Chicken Thigh

with Spinach & Garlic Naan

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Allergens:

Milk

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Basmati Rice

Mild North Indian Spice Blend

Tomato Paste

Mild Curry Paste

light cooking cream

Baby Spinach Leaves

Garlic Paste

Mini Flour Tortillas

Crushed Peanuts

Chicken Thigh

Not included in your delivery

olive oil

brown sugar

butter

Nutritional Values

Calories1360 kcal

Energy (kJ)5691 kJ

Fat61.3 g

of which saturates26.8 g

Carbohydrate117.5 g

of which sugars17.8 g

Protein79.8 g

Sodium1984 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam!). • Stir crushed peanuts and half the butter through rice. • While rice is cooking, preheat oven grill to high. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your chicken, prepare chicken as above.

--------------CCM TEXT-------------- • In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam!). • Stir crushed peanuts and half the butter through rice. • While rice is cooking, preheat oven grill to high. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook until fragrant, 1 minute. • Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken as above, in batches for the best results!

--------------CCM TEXT-------------- • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. Cook chicken in batches for the best results! • Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook until fragrant, 1 minute. • Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, combine remaining butter and remaining garlic paste in a small heatproof bowl. Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of mini flourtortillas. • Place tortillas directly on an oven wire rack. Grill until golden, 3-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Divide creamy butter chicken and peanut rice between bowls. • Serve with garlic tortillas. Enjoy!