Mild North Indian Butter Double Chicken
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Mild North Indian Butter Double Chicken

Mild North Indian Butter Double Chicken

with Spinach & Garlic Naan

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

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

Not included in your delivery

olive oil

brown sugar

1

butter

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Nutritional Values

Calories1360 kcal
Energy (kJ)5691 kJ
Calories0 kcal
Fat61.3 g
of which saturates26.8 g
Carbohydrate117.5 g
of which sugars17.8 g
Dietary Fibre0 g
Protein79.8 g
Cholesterol0 mg
Sodium1984 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

2

• 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.

3

• 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 ~~~~~~~~~~

4

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