Saucy Mumbai Butter Chicken & Garlic Rice
with Trimmed Green Beans
Calories
:
667 kcalProtein
:
47.3g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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 dig in!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Add 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!
2
- Meanwhile, roughly chop tomato.
- In a medium bowl, combine chicken tenderloin, mild North Indian spice blend, a drizzle of olive oil and pinch of salt.
3
- 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 each side.
- Reduce heat to medium-high. Add tomato, tomato paste, Mumbai spice blend and cook until fragrant, 1-2 minutes.
- Stir in light cooking cream and baby spinach leaves, until wilted and slightly reduced, 1-2 minutes.
4
- Divide garlic rice and veggie-loaded butter chicken between bowls to serve. Enjoy!
