Chicken Korma Curry & Garlic Tortillas
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Chicken Korma Curry & Garlic Tortillas

Chicken Korma Curry & Garlic Tortillas

with Tomato-Ginger Green Beans & Peanuts

From the rich chicken curry and coconut 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.

Allergens:
Sulphites
Gluten
Soy
Wheat
Milk
Peanut

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 packet

shredded coconut

(Contains Sulphites;)

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: Milk, Soy. )

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 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 packet

shredded coconut

(Contains Sulphites;)

Not included in your delivery

olive oil

30 g

butter

1.5 cup

water

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Nutritional Values

Energy (kJ)5904 kJ
Calories1411 kcal
Fat67.1 g
of which saturates37.2 g
Carbohydrate140.6 g
of which sugars33.7 g
Dietary Fibre25.1 g
Protein55.4 g
Sodium2383 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• 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. Stir through shredded coconut.

2
2

• 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.

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 mini flour tortillas 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.

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 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.

6
6

• Divide rice between bowls. • Top with chicken korma curry. • Sprinkle over crushed peanuts. • Serve with garlic tortillas, onion chutney, tomato-ginger beans and mint yoghurt. Enjoy!