with Mustard Seed Green Beans and Garlic Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Masala in just 20-25 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Garlic Clove
3 unit(s)
Basmati Rice
150 grams
Diced British Chicken Thigh
240 grams
Green Beans
80 grams
Tomato Puree
30 grams
North Indian Style Spice Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Mustard Seeds
1 sachet(s)
Creme Fraiche
75 grams
Oil for Cooking
0.5 tbsp
Sugar for the Sauce
0.5 tsp
Water for the Sauce
100 milliliter(s)
Butter
20 grams
a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
b) Heat the oil for cooking (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and fry for 1 min. Stir in the rice and cook until coated, 1 min.
c) Add 1/4 tsp salt and the boiled water and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper. Stir-fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) While the chicken cooks, trim the green beans, then cut into thirds.
a) Once the chicken has browned, stir in the tomato puree, North Indian style spice mix and remaining garlic.
b) Add the sugar and water for the sauce (see pantry for both amounts). Stir in the chicken stock paste.
c) Bring to the boil, then turn the heat down slightly and simmer until reduced by half, 3-5 mins.
a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.
b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins.
c) Stir in the mustard seeds and cook for 1 min.
d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain any excess water, then remove from the heat and keep covered.
a) Once the sauce has reduced, stir in the creme fraiche.
b) Bring to the boil, then stir in the butter (see pantry for amount) until melted. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and add salt and pepper if needed.
a) Share the garlic rice between your bowls.
b) Top with the butter chicken masala and mustard seed green beans.
Enjoy!
3181
kJ
Energy (kJ)
760
kcal
Energy (kcal)
37.1
g
Fat
16.9
g
of which saturates
71.2
g
Carbohydrate
6.7
g
of which sugars
4.5
g
Dietary Fibre
39.3
g
Protein
1.57
g
Salt
with Baby Spinach, Green Beans and Rice
with Baby Spinach, Green Beans and Rice
with Baby Spinach, Green Beans and Rice
with Baby Spinach, Green Beans and Rice
with Mustard Seed Green Beans and Garlic Rice
with Baby Spinach, Green Beans and Rice
with Baby Spinach, Green Beans and Rice
with Baby Spinach, Green Beans and Rice
with Baby Spinach, Green Beans and Rice
with Baby Spinach, Green Beans and Rice
