Herby Butter Chicken
with Lemony Roasted Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
We’re lapping up all the luxury of butter chicken, with Indian spices melted into a creamy curry sauce. We’re lavishing it with a bouquet of fresh herbs (parsley, mint and cilantro). And we’re making it keto compliant with green beans on the side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 15ml Ginger paste
- 300g Green beans (or string peas)
- 30ml Tomato paste
- 90ml Heavy cream
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
30 g
Saturated Fat
12 g
Sodium
680 mg
Total Carb
25 g
Sugars
9 g
Protein
44 g
Fibre
8 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry and drizzle with oil; season with ⅓ of the spices and S&P.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate and reserve the pot.
Roast the green beans
- Meanwhile, quarter the lemon.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss the green beans with ½ the garlic, a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
- Squeeze the juice of ½ the lemon wedges over.
Make the sauce
- In the reserved pot, heat a generous drizzle of oil on medium-high.
- Add the ginger, and remaining garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.
- Add the cream and 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until beginning to thicken.
Finish the chicken
- To the pot, add the chicken* and cook, partially covered, 6 to 8 min., until cooked through.
Finish & serve
- Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a bowl.
- Divide the chicken and sauce between your bowls.
- Garnish with the herbs and remaining lemon wedges.
- Serve the green beans on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
