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Quick Butter Diced Chicken Breast Masala
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Quick Butter Diced Chicken Breast Masala

Quick Butter Diced Chicken Breast Masala

with Mustard Seed Tenderstem Broccoli and Ginger Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Butter Diced Chicken Breast Masala in just 20 minutes for a delicious and speedy meal.

Recipe Update: Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Tags:
Rapid
Spicy
Allergens:
Mustard
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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Ginger

150

Basmati Rice

260

Diced Chicken Breast

2

Garlic Clove

80

Tenderstem Broccoli

30

Tomato Puree

1

North Indian Style Spice Mix

10

Chicken Stock Paste

1

Mustard Seeds

(Contains Mustard)

75

Creme Fraiche

(Contains Milk)

20

Unsalted Butter

(Contains Milk)

Not included in your delivery

½

Sugar for the Sauce

100

Water for the Sauce

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Nutritional information

Energy (kcal)681 kcal
Energy (kJ)2849 kJ
Fat24.9 g
of which saturates14 g
Carbohydrate71.2 g
of which sugars6.5 g
Protein42.5 g
Salt1.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Garlic Press
Grater
Grill Pan

Instructions

Cook the Ginger Rice
1

a) Boil a full kettle.
b) Peel and halve the ginger. TIP: Use a teaspoon to easily scrape away the peel.
c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and half the ginger and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Chicken
2

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper. Stir-fry until golden brown, 5-6 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). Chop the broccoli in half widthways.

Simmer and Spice
3

a) Once the chicken has browned, stir in the tomato puree, North Indian style spice mix, grated ginger and half the garlic.
b) Pour in the sugar and water for the sauce (see pantry for both amounts). Stir in the chicken stock paste.
c) Bring to the boil and simmer until reduced by half, 3-5 mins.

Fry the Broccoli
4

a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.
b) Once hot, add the broccoli. 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 broccoli is tender, 2-3 mins. Drain any excess water, then remove from the heat and keep covered.

Finish the Curry
5

a) Once the sauce has reduced, stir in the creme fraiche.
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.

Serve
6

a) Remove and discard the ginger from the rice and share between your bowls.
b) Top with the chicken masala curry and scatter over the mustard seed broccoli.
Enjoy!