Creamy Butter Chicken
with Spinach, Cashew Rice & Garlic Naan
Thanks to our mild North Indian spice blend and curry paste, you can whip up this crowd-pleasing butter chicken in less time than it would take to order and wait for takeaway. Complete the dish with baked naan for scooping, and cashew rice for crunch.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
chicken breast
1 packet
tomato paste
1 packet
mild curry paste
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
2
naan bread
(Contains Gluten, Wheat, Milk; May be present: Sesame, Soy. )
1 sachet
mild North Indian spice blend
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. • Stir roasted cashews and half the butter through rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, preheat oven grill to high. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat.
Little cooks: Help toss the chicken in the spice blend.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook until fragrant, 1 minute. • Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute.
• While the sauce is cooking, combine the remaining butter and remaining garlic paste in a small heatproof bowl. Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of naan bread. • Place naan directly on an oven wire rack. Grill until golden, 3-5 minutes.
Little cooks: Take the lead by spreading the garlic butter on the naan!
• Divide creamy butter chicken and cashew rice between bowls. • Serve with garlic naan. Enjoy!