Chicken Korma Curry & Garlic Tortillas
with Tomato-Ginger Green Beans & Peanuts
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.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
brown onion
1 bag
green beans
1
tomato
½ leaves
curry leaves
1 bag
mint
1 packet
chicken thigh
1 packet
ginger paste
1 packet
garlic paste
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Sesame, Soy. )
1 packet
mild curry paste
1 packet
coconut milk
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
onion chutney
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
30 g
butter
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • 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!
• Meanwhile, cut carrot into thin rounds. • Thinly slice brown onion. • Trim green beans. • Roughly chop tomato. • Pick curry leaves (see ingredients). • Thinly slice mint and coriander leaves. • 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, 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 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 no longer pink inside), 4-5 minutes. • Meanwhile, bake tortillas until warmed through, 5-8 minutes.
• Divide rice between bowls. Top with chicken korma curry. Sprinkle over crushed peanuts and coriander. • Serve with garlic tortillas, onion chutney, tomato-ginger beans and mint yoghurt. Enjoy!