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 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
•Peanut

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

White Rice

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

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

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

1

Greek-Style Yoghurt

(Contains Milk;)

1

Mumbai Spice Blend

1

Mild Curry Paste

1

Coconut Milk

1

Crushed Peanuts

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

1

Onion Chutney

Not included in your delivery

1

olive oil

1

butter

(Contains Milk;)

1

water

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Nutritional Values

Energy (kJ)5465 kJ
Calories1306 kcal
Fat60.5 g
of which saturates31.5 g
Carbohydrate131.6 g
of which sugars32.9 g
Dietary Fibre12.9 g
Protein53.8 g
Sodium2329 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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.

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, 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 butter 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!