Butter Chicken Breast Masala
with Green Beans and Rice
This Butter Chicken Breast Masala is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens:
Milk
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total15 minutes
Active 15 minutes
DifficultyMedium
Ingredients
serving amount
150 grams
Basmati Rice
260 grams
Diced British Chicken Breast
80 grams
Green Beans
30 grams
Tomato Puree
1 sachet(s)
North Indian Style Spice Mix
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)2756 kJ
Energy (kcal)659 kcal
Fat24 g
of which saturates13.6 g
Carbohydrate69 g
of which sugars6.4 g
Protein41.1 g
Salt1.51 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
1
- Boil a 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.
2
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, add the diced chicken and season with salt and pepper. Stir-fry, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, trim the green beans. Cut into thirds.
3
- Once the chicken has browned, stir in the tomato puree, North Indian style spice mix and green beans.
- 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.
4
- 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!
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