with Green Peas
A few little shortcuts help to get this delicious butter chicken dinner on the table in only 15 minutes! Rice studded with green peas is the perfect base for the silky sauce — you'll be scraping your plate clean. Ingredients: Chicken breast • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Mirepoix (carrot, onion, celery) • Green peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.
Allergens
Utensils
Tags
Chicken Breast, Diced
310 g
Indian Spice Mix
9 g
Green Peas
56 g
Tikka Sauce
0.5 cup
Basmati Rice
0.75 cup
Cilantro
7 g
Mirepoix
113 g
Cream
56 mL
Unsalted Butter
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear. Add rice and peas to the boiling water. Reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Drain chicken. Spread out on a cutting board, then season with Indian Spice Mix, salt and pepper. (TIP: For less heat, use half the Indian Spice Mix!)
- Tear cilantro.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min, flipping once, until golden on both sides.
- Add mirepoix to the pan with chicken. Cook for 2-3 min, stirring occasionally, until softened.
- Reduce heat to medium.
- Add tikka sauce, 1/4 cup (1/2 cup) water and cream. Cook for 4-5 min, stirring often, until sauce is thickened slightly and chicken is cooked through.**
- Remove from heat. Add 1 tbsp (2 tbsp) butter. Stir until butter is melted, then season with salt and pepper.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter and half the cilantro.
- Divide rice between bowls.
- Top with butter chicken.
- Add remaining cilantro over top.
830
kcal
Calories
36
g
Fat
16
g
Saturated Fat
79
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
46
g
Protein
180
mg
Cholesterol
860
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
5
mg
Iron
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