Chicken Korma Curry & Cheesy Garlic Naan
with Tomato-Ginger Green Beans & Peanuts
- Peanuts
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
From the rich chicken curry and fluffy rice, to the zingy and vibrant veggie side dish, you’ll be savouring every bite of tonight’s Indian-inspired feast! Did we mention the garlicky tortillas? They’re perfect for scooping up all the deliciousness!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Brown Onion
330 g
Chicken Thigh
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Ginger Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Green Beans
1 packet
Mild Curry Paste
1 packet
Mint
1 sachet
Mumbai Spice Blend
1 packet
Onion Chutney
1
Tomato
1
Grated Mozzarella
(Contains: Milk)
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
1 packet
Premium Garlic Naan Bread
(Contains: Gluten, Milk, Wheat May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat. Add the water and
bring to the boil.
• Add basmati rice and a good pinch of salt. Stir,
cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat.
Keep covered until rice is tender and water is
absorbed, 10 minutes.
• Meanwhile, thinly slice brown onion.
• Trim green beans.
• Roughly chop tomato.
• Thinly slice mint.
• Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook green beans, tossing, until
starting to soften, 2 minutes.
• Add ginger paste, tomato and a splash of water.
Cook until beans are tender and tomato is starting
to break down, 2-3 minutes.
• Season with salt and pepper. Transfer to a bowl.
Cover to keep warm.
- Wrap premium garlic naan bread in foil.
- Place naan directly on wire oven rack and bake until heated through, 5-6 minutes.
- In a second small bowl, combine Greek-style yoghurt and mint.
• Return frying pan to medium-high heat with a
drizzle of olive oil. Cook onion and chicken, tossing,
until browned, 7-8 minutes.
• Add Mumbai spice blend, brown mustard seeds
and mild curry paste and cook until fragrant,
1-2 minutes.
• Stir in coconut milk. Simmer until slightly reduced
and chicken is cooked through (when no longer pink
inside), 4-5 minutes.
• Meanwhile, uwrap naan bread, then sprinkle over
grated mozzarella and bake for 3-4 minutes, or
until cheese is melted.
• Divide butter rice between bowls.
• Top with chicken korma curry.
• Sprinkle over crushed peanuts.
• Serve chicken korma curry with cheesy garlic naan,
onion chutney, tomato-ginger green beans and a
dollop of mint yoghurt. Enjoy!
