with Green Beans and Rice
Warming with a slight kick, this North Indian style spice mix gives any dish a tasty boost. Made with spices common in Indian cuisine, this spice mix contains ingredients such as chilli flakes, ground cumin, turmeric and ginger, making its aromatic taste perfect for roasting veg and pan-frying meat, as well as a flavour driver in curries.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Green Beans
80 grams
Diced British Chicken Thigh
240 grams
Tomato Puree
30 grams
North Indian Style Spice Mix
1 sachet(s)
Vegetable 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.
- Trim the green beans. Cut into thirds.
- Once hot, fry the chicken and green beans, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Once the chicken has browned, stir in the tomato puree and North Indian style spice mix.
- Add the sugar and water (see pantry for both).
- Stir in the veg 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!
3023
kJ
Energy (kJ)
723
kcal
Energy (kcal)
34.2
g
Fat
16.5
g
of which saturates
69.5
g
Carbohydrate
6.4
g
of which sugars
38.1
g
Protein
1.64
g
Salt
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with Baby Spinach, Green Beans and Rice
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