Double Veggie-Loaded Butter Chicken

Name: Double Veggie-Loaded Butter Chicken with Garlic Rice & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 3 clove garlic; 1 packet basmati rice; 1.5 cup water; 1 packet green beans; 1 tomato; 2 packet chicken thigh; 1 sachet mild North Indian spice blend; 1 packet tomato paste; 1 sachet Mumbai spice blend; 1 packet thickened cream; 1 packet baby spinach leaves; 1 packet flaked almonds

with Garlic Rice & Flaked Almonds

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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!

Tags:

Kid Friendly

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

1 packet

green beans

tomato

2 packet

chicken thigh

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: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Values

Energy (kJ)3703 kJ

Calories885 kcal

Fat25.3 g

of which saturates11.8 g

Carbohydrate76.4 g

of which sugars12.6 g

Dietary Fibre14.5 g

Protein84.9 g

Sodium904 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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!

• Meanwhile, trim and halve green beans. • Roughly chop tomato. • Cut chicken thigh 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 tomato, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium-high. Add tomato paste, Mumbai spice blend and remaining garlic, and cook until fragrant, 1 minute. • Stir in light cooking cream and baby spinach leaves, until wilted and slightly reduced, 1-2 minutes.