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Creamy Indian Chicken & Chickpea Curry

Creamy Indian Chicken & Chickpea Curry

with Basmati Rice

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Rich, creamy and aromatic, this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 unit

carrot

1 bag

green beans

2 clove

garlic

1 bunch

mint

½ tin

chickpeas

(May be present Gluten, Lupin, Soy)

1 packet

chicken tenderloins

1 tub

tandoori paste

1 sachet

tomato paste

1 pinch

chilli flakes

1 packet

light thickened cream

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¾ cup

water (for the curry)

2 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat26.1 g
of which saturates13.3 g
Carbohydrate89.2 g
of which sugars20.2 g
Dietary Fibre0 g
Protein55.4 g
Cholesterol0 mg
Sodium1450 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Drain and rinse the chickpeas (see ingredients list). Chop the chicken tenderloins into bite-size pieces.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until just browned, 2-3 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic, tandoori paste and tomato paste and cook, stirring, until fragrant, 1 minute. Add the carrot, chickpeas, water (for the curry) and a pinch of chilli flakes (if using) and stir to combine. Simmer until the carrot has softened, 4-5 minutes.

4

Return the chicken and any resting juices to the pan. Add the light thickened cream, green beans, brown sugar and the salt. Simmer until the veggies are tender and the chicken is cooked through, 4-5 minutes. While the curry is simmering, in a small bowl, combine the chopped mint (save some for garnish!) with the Greek yoghurt and a pinch of salt and pepper.

5

Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.

6

Divide the basmati rice between bowls and top with the chicken and chickpea curry. Top with a dollop of mint yoghurt and garnish with a pinch of chilli flakes (if using) and reserved mint.