Butter Chicken, Garlic 'Naan' and Rice

Nutrition per serve

Ingredients

• 2clov garlic
• 2pcs sourdough pizza base
• 400g butter chicken curry
• 100g baby spinach leaves
• 250g microwave basmati rice
• 5g cumin seeds
• 1pcs Lebanese cucumber
• 20g raisins
• 20g butter

Method

1. Step 1 — Prep garlic naan
   Remove 20g butter from the fridge to soften. Preheat the grill to high. Line an oven tray with foil. Crush or finely chop the garlic. Combine the butter and garlic in a bowl. Put 1 pizza base* on the lined tray. Spread over the garlic butter. Grill for 5 mins or until golden and toasted.
2. Step 2 — Warm butter chicken curry
   Meanwhile, put the butter chicken curry and spinach in a microwave-safe bowl. Heat in the microwave for 3 mins, then stir. Heat for a further 2-3 mins until the curry is hot and the spinach is wilted.
3. Step 3 — Heat cumin rice
   Massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Add 1 tsp cumin seeds* to the rice, then heat in the microwave for 90 secs or until heated through and fragrant.
4. Step 4 — Get ready to serve
   Peel the cucumber into ribbons using a vegetable peeler. Divide the cumin rice, butter chicken curry and cucumber among bowls. Scatter with the raisins and serve with the garlic naan.
5. Step 5 — ...
   Our ready-to-assemble meals are perfect for busy days.
6. Step 6 — ...
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Allergens

Milk, Gluten, Wheat, Soy