with Green Beans and Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Masala in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Green Beans
80 grams
Diced British Chicken Thigh
260 grams
Tomato Puree
30 grams
North Indian Style Spice Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Double Cream
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 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 double cream.
- 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!
3228
kJ
Energy (kJ)
771
kcal
Energy (kcal)
40.2
g
Fat
20.3
g
of which saturates
67.9
g
Carbohydrate
6.2
g
of which sugars
3.9
g
Dietary Fibre
38
g
Protein
1.58
g
Salt
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