15-Min Butter Chicken

Nutrition per serve

Ingredients

• 150g green beans
• 1pcs spring onion
• 300g chicken tenderloins
• 50g Indian butter curry paste
• 200ml coconut milk
• 250g microwave basmati rice
• 10ml olive oil
• 1pinch pinch of sugar

Method

1. Step 1 — Brown chicken
   Trim the beans. Thinly slice the spring onion. Season the chicken with salt and pepper. Heat a drizzle of olive oil in a medium deep frypan over high heat. Cook the chicken for 1-2 mins each side until lightly browned. Add the curry paste and cook, stirring, for 30 secs or until fragrant.
2. Step 2 — Simmer chicken
   Stir the coconut milk and 2 tbs water into the chicken mixture. Bring to a simmer, then reduce the heat to medium-high. Add the beans and a pinch of sugar and cook for 3-4 mins until the chicken is cooked through and the beans are tender. Remove the pan from the heat. Taste, then season with salt and pepper.
3. Step 3 — Warm rice and serve up
   Massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until warmed through. Combine the rice and spring onion in a bowl. Divide the spring onion rice and butter chicken among bowls and enjoy!
4. Step 4 — ...
   How cool is that? Done in 15 minutes!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Cashew, Sojabohnen