with Baby Spinach, Green Beans and Rice
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Combine that with butter chicken and you've got a crowd pleaser that's also ready in less than 15 minutes.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Green Beans
80 grams
Diced British Chicken Breast
240 grams
Tomato Puree
30 grams
North Indian Style Spice Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Baby Spinach
40 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 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).
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins. Remove from the heat. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Taste and add salt and pepper if needed.
- Serve your curry and rice in bowls.
Enjoy!
2723
kJ
Energy (kJ)
651
kcal
Energy (kcal)
23.9
g
Fat
13.6
g
of which saturates
69.1
g
Carbohydrate
6.2
g
of which sugars
4.2
g
Dietary Fibre
39.3
g
Protein
1.45
g
Salt
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