Chicken Korma Curry & Garlic Tortillas Feast
with Tomato-Ginger Green Beans & Peanuts
- Peanuts
- Milk
- Gluten
- Soy
- 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
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1
Brown Onion
1
Carrot
330 g
Chicken Thigh
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 packet
Garlic Paste
1 packet
Ginger Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Green Beans
1 packet
Mild Curry Paste
6
Mini Flour Tortillas
(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)
1 packet
Mint
1 sachet
Mumbai Spice Blend
1 packet
Onion Chutney
1
Tomato
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!
