Veggie-Loaded Butter Chicken
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Veggie-Loaded Butter Chicken

Veggie-Loaded Butter Chicken

with Garlic Rice & Flaked Almonds

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!

Kid Friendly
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes


Serving amount

3 clove


1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

green beans



1 packet

chicken breast

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

tomato paste

1 sachet

Mumbai spice blend

1 packet

thickened cream

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

1.5 cup



Nutritional Values

Energy (kJ)2988 kJ
Calories714 kcal
Fat22.8 g
of which saturates11 g
Carbohydrate76.3 g
of which sugars12.6 g
Dietary Fibre16.5 g
Protein48.3 g
Sodium835 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• 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!


• Meanwhile, trim and halve green beans. Roughly chop tomato. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, 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 green beans, tossing occasionally, until browned and cooked through, 5-6 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!