Creamy Butter Chicken & Greens
with 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.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
mixed 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
(Contains Milk;)
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
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 1/2 the butter through rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
While 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.
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 1/2 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 mixed leaves and cook, stirring, until wilted, 1 minute.
While sauce is cooking, combine 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.
Divide creamy butter chicken and greens and the cashew rice between bowls. Serve with garlic naan.