Chicken Korma Curry & Garlic 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
white rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
brown onion
1 packet
green beans
1
tomato
1 packet
mint
1 packet
chicken thigh
1 packet
ginger paste
1 packet
garlic paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Mumbai spice blend
1 packet
mild curry paste
1 packet
coconut milk
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
onion chutney
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
1.25 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse white rice. • 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 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. • 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 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 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!
