Quick Butter Chicken Breast Masala
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Quick Butter Chicken Breast Masala

Quick Butter Chicken Breast Masala

with Tenderstem® Broccoli and Rice

Warming with a slight kick, this North Indian style spice mix gives any dish a tasty boost. Made with spices common in Indian cuisine, this spice mix contains ingredients such as chilli flakes, ground cumin, turmeric and ginger, making its aromatic taste perfect for roasting veg and pan-frying meat, as well as a flavour driver in curries.

Tags:
Family Friendly
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

Tenderstem Broccoli

240 grams

Diced British Chicken Breast

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

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Nutritional information

Energy (kJ)2776 kJ
Energy (kcal)663 kcal
Fat24 g
of which saturates13.6 g
Carbohydrate68.7 g
of which sugars5.8 g
Protein42 g
Salt1.51 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.
  • Cut the Tenderstem® broccoli into thirds.
  • Once hot, fry the chicken and broccoli, 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 (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!

5

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

 

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