Quick Butter Chicken Breast Masala
with Tenderstem® Broccoli and Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Breast Masala in just 15 minutes for a delicious and speedy meal.
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.
Ingredients
150 grams
Basmati Rice
80 grams
Tenderstem Broccoli
1 pack(s)
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)
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
- 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.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Cut the Tenderstem® broccoli into thirds.
- Once hot, fry the chicken and broccoli, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- 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.
- Next, stir in the creme fraiche.
- Bring to the boil, then stir in the butter (see pantry). Remove from the heat. IMPORTANT: Cook so there's no pink in the middle.
- Taste and add salt and pepper if needed.
- Serve your curry and rice in bowls.
Enjoy!
