Chicken Korma Curry & Garlic Tortillas

Name: Chicken Korma Curry & Garlic Tortillas with Tomato-Ginger Green Beans & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet white rice; 30 g butter; 1.25 cup water; 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; 1 packet Greek-style yoghurt; 1 sachet Mumbai spice blend; 1 packet mild curry paste; 1 packet coconut milk; 1 packet crushed peanuts; 1 packet onion chutney

with Tomato-Ginger Green Beans & Peanuts

4.5

(360)

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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.

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Peanuts

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

DifficultyMedium

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)5483 kJ

Calories1311 kcal

Fat60.8 g

of which saturates31.1 g

Carbohydrate131.7 g

of which sugars32.6 g

Dietary Fibre16.9 g

Protein53.8 g

Sodium2329 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

• 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!

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

• 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

• 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.

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

• 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!