Mumbai-Spiced Butter Chicken & Garlic Rice
with Green Beans & Mango Chutney
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Tonight, let this curry transform your stock-standard weeknight dinner, into a meal of a lifetime. Mumbai spice takes the lead by adding a hint of aromatic spices that forms the base of your curry dish and watch all of the flavours combine as it simmers to perfection. Pile it high onto a bed of fluffy basmati rice and dollop over mango chutney to serve!
Ingredients
2
Garlic
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1
Tomato
330 g
Chicken Tenderloins
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1 packet
Trimmed Green Beans
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Mango Chutney
(May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Add half the garlic and cook, until fragrant, 1 minute. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
.Roughly chop tomato. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine chicken tenderloins, mild North Indian spice blend, a drizzle of olive oil and pinch of salt.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and trimmed green beans, tossing occasionally, until browned and cooked through, 3-4 minutes. • Reduce heat to medium-high. Add tomato, tomato paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in thickened cream and baby spinach leaves, until wilted and slightly reduced, 1-2 minutes.
• Divide garlic rice and veggie-loaded butter chicken between bowls. • Sprinkle over flaked almonds to serve. Enjoy!
