with Green Beans and Rice
This Butter Chicken Masala is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens
Utensils
Tags
Basmati Rice
150 grams
Diced British Chicken Thigh
260 grams
Green Beans
80 grams
Tomato Puree
30 grams
North Indian Style Spice Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Sugar for the Sauce
0.5 tsp
Water for the Sauce
100 milliliter(s)
Butter
20 grams
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Cover and set aside.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, add the diced chicken and season with salt and pepper. Stir-fry, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, trim the green beans. Cut into thirds.
- Once the chicken has browned, stir in the tomato puree, North Indian style spice mix and green beans.
- Add the sugar and water for the sauce (see pantry for both).
- Stir in the chicken stock paste.
- Bring to the boil, then turn the heat down slightly. Simmer, 3-4 mins.
- Next, stir in the creme fraiche.
- Bring to the boil, then stir in the butter (see pantry). Remove from the heat. IMPORTANT: Cook so there's no pink in the middle.
- Taste and add salt and pepper if needed.
- Serve your curry and rice in bowls.
- Enjoy!
3017
kJ
Energy (kJ)
721
kcal
Energy (kcal)
34.1
g
Fat
16.6
g
of which saturates
69.3
g
Carbohydrate
6.4
g
of which sugars
38.3
g
Protein
1.58
g
Salt
