Super Quick Butter Double Chicken Masala
with Baby Spinach, Green Beans and Rice
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Combine that with butter chicken and you've got a crowd pleaser that's also ready in less than 15 minutes.
Tags:
Family Friendly
•High Protein
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.
Total15 minutes
Active 15 minutes
DifficultyMedium
Ingredients
serving amount
150 grams
Basmati Rice
80 grams
Green Beans
480 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)
40 grams
Baby Spinach
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)3321 kJ
Energy (kcal)794 kcal
Fat26.1 g
of which saturates14.2 g
Carbohydrate69.2 g
of which sugars6.4 g
Dietary Fiber4.3 g
Protein68.3 g
Salt1.57 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Kettle
•Large Saucepan
•Pan
Instructions
1
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with 1/4 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 (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).
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins. Remove from the heat. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Taste and add salt and pepper if needed.
- Serve your curry and rice in bowls.
Enjoy!
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