Chicken Korma Curry & Garlic Tortillas

Name: Chicken Korma Curry & Garlic Tortillas with Tomato-Ginger Green Beans & Peanuts
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; 1 butter; 1 water; 1 Basmati Rice; 1 Carrot; 1 Brown Onion; 1 Green Beans; 1 Tomato; 1 Mint; 1 Chicken Thigh; 1 Ginger Paste; 1 Garlic Paste; 1 Mini Flour Tortillas; 1 Greek-Style Yoghurt; 1 Mumbai Spice Blend; 1 Mild Curry Paste; 1 Coconut Milk; 1 Crushed Peanuts; 1 Onion Chutney; 1 Shredded Coconut

with Tomato-Ginger Green Beans & Peanuts

Up to 180$ + Free Treats / Extras for Life

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Peanuts

•Sulphites

The quantities provided above are averages only.

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

Basmati Rice

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

Carrot

Brown Onion

Green Beans

Tomato

Mint

Chicken Thigh

Ginger Paste

Garlic Paste

Mini Flour Tortillas

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

Greek-Style Yoghurt

(Contains: Milk;)

Mumbai Spice Blend

Mild Curry Paste

Coconut Milk

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Onion Chutney

Shredded Coconut

(Contains: Sulphites;)

Not included in your delivery

olive oil

butter

(Contains: Milk;)

water

Nutritional Values

Calories1421 kcal

Energy (kJ)5944 kJ

Fat67.5 g

of which saturates37.2 g

Carbohydrate141.5 g

of which sugars33.7 g

Protein55.2 g

Sodium2368 mg

The average adult daily energy intake is 8700 kJ

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. Stir through shredded coconut.

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