Quick Butter Chicken Breast Masala
with Mustard Seed Green Beans and Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Breast Masala in just 20 minutes for a delicious and speedy meal.
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 conflict 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.
1 unit(s)
Ginger
150 grams
Basmati Rice
280 grams
Diced Chicken Breast
2 unit(s)
Garlic Clove
80 grams
Green Beans
1 sachet
Tomato Puree
1 sachet
North Indian Style Spice Mix
10 grams
Chicken Stock Paste
1 sachet
Mustard Seeds
(ContainsMustard)150 grams
Sour Cream
(ContainsMilk)30 grams
Butter
(ContainsMilk)Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) Peel and halve the ginger. TIP: Use a teaspoon to easily scrape away the peel.
c) When boiling, add the rice and half the ginger.
d) Cook until tender, 12 mins. Once cooked, drain in a sieve, pop back in the pan and cover to keep warm.
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, 4-5 mins. IMPORTANT: Wash your hands 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 water and sugar (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. Drain, then remove from the heat and keep covered.
a) Once the sauce has reduced, stir in the soured cream.
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 the ginger from the rice and spoon the rice into bowls.
b) Top with the curry and scatter over the mustard seed green beans. Enjoy!