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Quick Butter Chicken Masala

Quick Butter Chicken Masala

Quick Butter Chicken Masala

with Mustard Seed Cabbage and Rice

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Looking for a tasty midweek dinner option? Try cooking up ourChicken with peppers & green beans in just 20 minutes for a balanced and tasty meal.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Ginger

150

Basmati Rice

260

Diced Chicken Thigh

2

Garlic Clove**

30

Tomato Puree

1

Garam Masala

1

Chicken Stock Powder

100

Shredded Savoy Cabbage

1

Mustard Seeds

150

Soured Cream

(Contains: Milk)

30

Unsalted Butter

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)839 kcal

Energy (kJ)3510 kJ

Fat44 g

of which saturates22 g

Carbohydrate68 g

of which sugars6 g

Protein40 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Grill Pan

•Knife

•Bowl

•Fork

•Plate

•Spoon

Instructions

Boil the Rice

1

Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. Peel the ginger and then halve it. When boiling, add the rice and the half piece of ginger. Cook for 12 mins then drain in a sieve, pop back in the pan and cover with a lid.

Fry the Chicken

2

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chicken, season with salt and pepper and fry until golden brown, 4-5 mins. Stir occasionally. While the chicken cooks, grate the remaining ginger, peel and grate the garlic (or use a garlic press).

Simmer

3

Once the chicken is brown, add the tomato puree, garam masala, grated ginger and half the garlic. Stir together, then pour in the water (see ingredients for amount) and stir in the chicken stock powder. Bring to the boil and simmer until reduced by half.

Cook the Cabbage

4

While everything cooks, heat a drizzle of oil in another frying pan on medium high heat. Once hot, add the cabbage and a splash of water. Season with salt and pepper, then fry until nearly tender, 3-4 mins. Stir in the mustard seeds and remaining garlic and cook for 1 minute. Remove from the heat and cover with a lid or tin foil.

Finish Off

5

Once the sauce has reduced, stir in the sour cream. Bring just to the boil, then stir in the butter until melted. Remove from the heat. Taste and add salt and pepper if you feel it needs it.

Serve

6

Remove (and discard) the ginger from the rice and spoon the rice into bowls. Top with the curry and serve the cabbage on the side. Enjoy!

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