Ultimate Chicken Korma Curry & Tortillas
with Tomato-Ginger Green Beans & Peanuts
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Green Beans
1 packet
Mild Curry Paste
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 sachet
Mumbai Spice Blend
1
Brown Onion
1 packet
Mint
1
Tomato
1 packet
Ginger Paste
1 packet
Coconut Milk
1 packet
Onion Chutney
1
Carrot
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.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, thinly slice brown onion.
• Trim green beans.
• Roughly chop tomato.
• Thinly slice mint.
• Thinly slice carrot into rounds.
• 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 to taste with salt and pepper. Transfer to a
bowl. Cover to keep warm.
• In a small bowl, combine garlic paste and a
generous drizzle of olive oil. Season to taste, then
stir to combine.
• Place mini flourtortillas on a lined oven tray.
Spread garlic oil mixture on both sides of each
tortilla. Set aside.
• 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, carrot and chicken,
tossing, until browned, 7-8 minutes.
• Add Mumbai spice blend 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, bake tortillas until warmed through,
5-8 minutes.
• Divide butter rice between bowls. Top with chicken
korma curry.
• Sprinkle over crushed peanuts.
• Serve chicken korma curry with garlic tortillas,
onion chutney, tomato-ginger green beans and a
dollop of mint yoghurt. Enjoy!
