What are the main ingredients in Lean & Clean Butter Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Lean & Clean Butter Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Lean & Clean Butter Chicken?

MARINATE & TOAST: Rinse the mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl and add some seasoning, a drizzle of oil, and 1 tsp of curry spice. Toss to coat and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. CURRY BASE: Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the remaining curry paste to taste, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 100ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 12-15 minutes until thickened. FLUFFY QUINOA: Rinse the quinoa, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and its tails have popped out, adding more water in small increments if it starts to dry out. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. BUTTER CHICKEN: Once the sauce has thickened, stir through the yoghurt and marinated chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion. WHILE THE SAUCE IS SIMMERING…: Place the diced cucumber in a bowl with three-quarters of the sliced mint. Add a drizzle of olive oil and some seasoning, toss to combine, and set aside for serving. Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and drain on some paper towel. GRUB’S UP!: Make a bed of quinoa and smother in the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining sliced mint. Serve the fresh cucumber sambal on the side and scoop up all that flavour with the crispy poppadoms. Good work, Chef!

What should be prepared from my kitchen to make Lean & Clean Butter Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Lean & Clean Butter Chicken

Get that creamy, aromatic butter chicken curry experience – with none of the guilt! Thickened with greek yoghurt, loaded with baby spinach, and paired with quinoa instead of rice for a superfood boost.

Lean & Clean Butter Chicken

with protein-packed quinoa, greek yoghurt & a poppadom

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Baby Spinach
Chicken
Cooked Chopped Tomatoes
Cucumber
Flaked Almonds
Free-range Chicken Mini Fillets
Fresh Mint
Garlic Clove
Greek Yoghurt
Onion
Poppadom
Poppadoms
Spice and All Things Nice Butter Chicken Curry Paste
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

MARINATE & TOAST
Rinse the mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl and add some seasoning, a drizzle of oil, and ½ tsp of curry paste. Toss to coat and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
FLUFFY QUINOA
Rinse the quinoa, place in a pot, and submerge in 200ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and its tails have popped out, adding more water in small increments if it starts to dry out. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
CURRY BASE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the remaining curry paste to taste, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 50ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 10-12 minutes until thickened.
WHILE THE SAUCE IS SIMMERING…
Place the diced cucumber in a bowl with three-quarters of the sliced mint. Add a drizzle of olive oil and some seasoning, toss to combine, and set aside for serving. Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom for 30 seconds per side. As soon as it starts curling, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and drain on some paper towel.
BUTTER CHICKEN
Once the sauce has thickened, stir through the yoghurt and marinated chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of quinoa and smother in the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining sliced mint. Serve the fresh cucumber sambal on the side and scoop up all that flavour with the crispy poppadom. Good work, Chef!

Free-Range Chicken Mini Fillets - 150g
Spice and All Things Nice Butter Chicken Curry Paste - 10ml
Flaked Almonds - 10g
White Quinoa - 75ml
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomatoes - 100g
Cucumber - 50g
Fresh Mint - 3g
Poppadom - 1
Greek Yoghurt - 100ml
Baby Spinach - 20g

Download the Recipe

Serves 2

MARINATE & TOAST
Rinse the mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl and add some seasoning, a drizzle of oil, and 1 tsp of curry spice. Toss to coat and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
FLUFFY QUINOA
Rinse the quinoa, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and its tails have popped out, adding more water in small increments if it starts to dry out. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
CURRY BASE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the remaining curry paste to taste, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 100ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 12-15 minutes until thickened.
WHILE THE SAUCE IS SIMMERING…
Place the diced cucumber in a bowl with three-quarters of the sliced mint. Add a drizzle of olive oil and some seasoning, toss to combine, and set aside for serving. Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and drain on some paper towel.
BUTTER CHICKEN
Once the sauce has thickened, stir through the yoghurt and marinated chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of quinoa and smother in the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining sliced mint. Serve the fresh cucumber sambal on the side and scoop up all that flavour with the crispy poppadoms. Good work, Chef!

Free-Range Chicken Mini Fillets - 300g
Spice and All Things Nice Butter Chicken Curry Paste - 20ml
Flaked Almonds - 20g
White Quinoa - 150ml
Onion - 1
Garlic Clove - 2
Cooked Chopped Tomatoes - 200g
Cucumber - 100g
Fresh Mint - 5g
Poppadoms - 2
Greek Yoghurt - 200ml
Baby Spinach - 40g

Download the Recipe

Serves 3

MARINATE & TOAST
Rinse the mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl and add some seasoning, a drizzle of oil, and 1 tsp of curry spice. Toss to coat and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
FLUFFY QUINOA
Rinse the quinoa, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and its tails have popped out, adding more water in small increments if it starts to dry out. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
CURRY BASE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the remaining curry paste to taste, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 100ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 12-15 minutes until thickened.
WHILE THE SAUCE IS SIMMERING…
Place the diced cucumber in a bowl with three-quarters of the sliced mint. Add a drizzle of olive oil and some seasoning, toss to combine, and set aside for serving. Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and drain on some paper towel.
BUTTER CHICKEN
Once the sauce has thickened, stir through the yoghurt and marinated chicken. Replace the lid and simmer for 5-6 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of quinoa and smother in the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining sliced mint. Serve the fresh cucumber sambal on the side and scoop up all that flavour with the crispy poppadoms. Good work, Chef!

Free-Range Chicken Mini Fillets - 300g
Spice and All Things Nice Butter Chicken Curry Paste - 20ml
Flaked Almonds - 20g
White Quinoa - 150ml
Onion - 1
Garlic Clove - 2
Cooked Chopped Tomatoes - 200g
Cucumber - 100g
Fresh Mint - 5g
Poppadoms - 2
Greek Yoghurt - 200ml
Baby Spinach - 40g

Download the Recipe

Serves 4

MARINATE & TOAST
Rinse the mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl and add some seasoning, a drizzle of oil, and 2 tsp of curry paste. Toss to coat and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
FLUFFY QUINOA
Rinse the quinoa, place in a pot, and submerge in 800ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and its tails have popped out, adding more water in small increments if it starts to dry out. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
CURRY BASE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the remaining curry paste to taste, and fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and 200ml of water. Give it a stir, bring to a simmer, and pop on a lid. Cook for 15-20 minutes until thickened.
WHILE THE SAUCE IS SIMMERING…
Place the diced cucumber in a bowl with three-quarters of the sliced mint. Add a drizzle of olive oil and some seasoning, toss to combine, and set aside for serving. Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts curling, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and drain on some paper towel.
BUTTER CHICKEN
Once the sauce has thickened, stir through the yoghurt and marinated chicken. Replace the lid and simmer for 7-8 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed baby spinach until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of quinoa and smother in the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining sliced mint. Serve the fresh cucumber sambal on the side and scoop up all that flavour with the crispy poppadoms. Good work, Chef!