Chicken Korma Curry & Garlic Flatbreads
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Chicken Korma Curry & Garlic Flatbreads

Chicken Korma Curry & Garlic Flatbreads

with Tomato-Ginger Green Beans & Cashews

From the coconutty chicken curry and buttery 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.

Allergens:
Milk
•Gluten
•Wheat
•Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

carrot

1

brown onion

1 bag

green beans

1

tomato

½ sprig

curry leaves

1 bag

mint

1 bag

coriander

1 packet

chicken breast

1 packet

ginger paste

4

flatbread

(Contains Gluten, Wheat; May be present: Milk, Soy. )

1 packet

mild curry paste

1 packet

roasted cashews

(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )

1 packet

garlic paste

1 tin

coconut milk

1 packet

caramelised onion chutney

1 packet

greek style yoghurt

(Contains Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

30 g

butter

(Contains Milk;)

1.5 cup

water

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Nutritional Values

Energy (kJ)5131 kJ
Fat58.6 g
of which saturates28.6 g
Carbohydrate142.2 g
of which sugars37 g
Protein57 g
Sodium2381 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan
•Baking Tray
•Baking Paper

Instructions

1
1

• In a medium saucepan, melt the butter with a drizzle of olive oil over medium-high 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!

2
2

• Meanwhile, preheat oven to 220°C/200°C fan-forced. • Cut carrot into thin rounds. Thinly slice brown onion. Trim green beans. • Roughly chop tomato. Pick curry leaves. Thinly slice mint and coriander leaves. • Cut chicken breast into 2cm chunks.

3
3

• 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.

4
4

• In a small bowl, combine garlic paste and a generous drizzle of olive oil. Season, then stir to combine. • Place flatbreads on a lined oven tray. Spread garlic oil mixture on both sides of each flatbread. Set aside. • In a second small bowl, combine Greek-style yoghurt and mint.

5
5

• 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 curry leaves, 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 it's no longer pink inside), 4-5 minutes. • Meanwhile, bake flatbreads until warmed through, 4-7 minutes.

6
6

• Divide rice between bowls. Top with chicken korma curry. Sprinkle over roasted cashews and coriander. • Serve with garlic flatbreads, onion chutney, tomato-ginger beans and mint yoghurt. Enjoy!