with Mustard Seed Green Beans and Ginger Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Masala in just 20 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Ginger
1
Basmati Rice
150
Diced British Chicken Thigh
260
Garlic Clove
2
Green Beans
80
Tomato Puree
30
North Indian Style Spice Mix
1
Chicken Stock Paste
10
Mustard Seeds
1
Creme Fraiche
75
Unsalted Butter
20
Sugar
0.5
Water for the Sauce
100
a) Boil a full kettle.
b) Peel and halve the ginger. TIP: Use a teaspoon to easily scrape away the peel.
c) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and half the ginger and cook for 10-12 mins.
d) 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 frying pan on medium-high heat.
b) Once hot, add the 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, grate the remaining ginger. Peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds.
a) Once the chicken has browned, add the tomato puree, North Indian style spice mix, grated ginger and half the garlic.
b) Stir together, then pour in the sugar and water for the sauce (see ingredients for both amounts). Stir in the chicken stock paste.
c) Bring to the boil 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 remaining garlic 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. 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 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) Remove and discard the ginger from the rice and share between your bowls.
b) Top with the chicken masala curry and scatter over the mustard seed green beans. Enjoy!
749
kcal
Energy (kcal)
3132
kJ
Energy (kJ)
35.7
g
Fat
16.8
g
of which saturates
67.8
g
Carbohydrate
6.5
g
of which sugars
38.6
g
Protein
1.1
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 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
