15-Min Butter 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.

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.

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!

How cool is that? Done in 15 minutes!

Were you expecting another step? You're not gonna find it here. That's all folks!

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