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Mughlai chicken

Name: Mughlai chicken
Cook time: 25 min
Yield: 1
Cuisine: Agra, India

with steamed rice and poppadoms

Ready in around 25 mins

RECIPE FACT:

The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries.

Nutritional Info:

Energy: 3,464kJ (828kcal)
Protein: 46g
Carbohydate: 66g
Sugars: 10g
Fat, total:40g
Saturated:18g
Sodium:1,664mg
Contains:Almonds, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:
Trim both ends off the green beans and cut in half. Chop the coriander leaves and stalks then set aside. Remove the free-range chicken breast from its packaging and pat dry with a paper towel then cut the breast into 5-6 even pieces.
2. TO PREPARE THE MUGHLAI CURRY:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 1-2 mins. Open the Mughlai paste and remove the red chilli from the top. Finely slice if using or discard if not. Add the Mughlai paste and chilli (if using) to the chicken and cook for 1-2 mins until fragrant. Add the green beans and pour in the cream sauce. Once simmering, reduce the heat and simmer for 3-4 mins then add the baby spinach and cook until wilted.
3. TO PREPARE THE RICE AND POPPADOM:
Microwave option (preferred): Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot. Microwave option (preferred): Place the poppadom in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time. Pan method: Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadom for about 10-15 seconds on each side. It will crisp up as they cool.
TO SERVE:
Spoon the rice onto a plate and top with the Mughlai chicken curry. Sprinkle with almonds and raisins and chopped coriander. Serve poppadom on the side.