Double Veggie-Loaded Butter Chicken
with Garlic Rice & Flaked Almonds
Tonight, let this curry transform your stock-standard weeknight dinner, into a meal of a lifetime. Mumbai spice takes the lead by adding a hint of aromatic spices that forms the base of your curry dish and watch all of the flavours combine as it simmers to perfection. Pile it high onto a bed of fluffy basmati rice and dig in!
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
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
green beans
1
tomato
2 packet
chicken thigh
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
tomato paste
1 sachet
Mumbai spice blend
1 packet
thickened cream
(Contains Milk;)
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Add half the garlic and cook, until fragrant, 1 minute. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. • Roughly chop tomato. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, mild North Indian spice blend, a drizzle of olive oil and pinch of salt.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and tomato, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium-high. Add tomato paste, Mumbai spice blend and remaining garlic, and cook until fragrant, 1 minute. • Stir in light cooking cream and baby spinach leaves, until wilted and slightly reduced, 1-2 minutes.
• Divide garlic rice and veggie-loaded butter chicken between bowls. • Sprinkle over flaked almonds to serve. Enjoy!