Mild Indian Butter Chicken & Haloumi
with Spinach, Peanut Rice & Garlic Tortillas
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Mild Curry Paste
1 packet
Baby Spinach Leaves
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Tomato Paste
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. Cut haloumi into 1cm slices. • 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.
Little cooks: Help stir the peanuts through the rice!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and rest. • Add chicken and cook, 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 stirring, 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, preheat oven grill to high. • In a small microwave-safe bowl, combine the remaining butter and remaining garlic paste. • Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of the mini flourtortillas. • Place tortillas directly on a wire oven rack. Grill until golden, 3-5 minutes.
• Divide mild North Indian butter chicken, haloumi and peanut rice between bowls. • Serve with garlic tortillas. Enjoy!
