Chicken Korma Curry & Mozzarella Flatbreads
with Ginger Veggies, Mustard Seeds & Peanuts
- Peanuts
- Milk
- Wheat
- Gluten
- 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 flatbreads? 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
Garlic Paste
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
Flatbread
(Contains: Wheat, Gluten May be present: Milk.)
1
Shredded Mozzarella
(Contains: Milk)
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
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.
• In a small bowl, combine garlic paste and a
generous drizzle of olive oil. Season to taste, then
stir to combine.
• Place flatbreads on a lined oven tray. Spread garlic
oil mixture on both sides of each flatbread. Sprinkle
over shredded mozzarella. 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 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, bake flatbreads until cheese is melted
and flatbreads are warmed through, 5-8 minutes.
• Divide butter rice between bowls.
• Top with chicken korma curry.
• Sprinkle over crushed peanuts.
• Serve chicken korma curry with mozzarella
flatbreads, onion chutney, ginger veggies and a
dollop of mint yoghurt. Enjoy!
