Quick Butter Chicken Breast Masala
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Butter Chicken Breast Masala

Quick Butter Chicken Breast Masala

with Green Beans and Rice

Tags:
Super Quick
Allergens:
Milk

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

80 grams

Green Beans

240 grams

Diced Chicken Breast

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

10 grams

Chicken Stock Paste

75 grams

Double Cream

(Contains Milk)

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

sideBannerName

Nutritional information

Energy (kJ)2967 kJ
Energy (kcal)709 kcal
Fat30.1 g
of which saturates17.3 g
Carbohydrate67.6 g
of which sugars6.2 g
Protein40.9 g
Salt1.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Saucepan
Pan

Instructions

1
  • Boil a half-full kettle.
  • Pour the boiled water into a saucepan with 0.25 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.
  • 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.
3
  • 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.
4
  • 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!

5

Step 2 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.