Creamy Indian Coconut Chicken Curry

Name: Creamy Indian Coconut Chicken Curry with Green Beans & Basmati Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 unit carrot; 1 bag green beans; ½ knob ginger; 2 clove garlic; 1 packet tandoori paste; ½ tsp salt; 1 packet chicken thigh; 1 packet tomato paste; 2 tbs water (for the sauce); ½ tin coconut cream; 2 tsp brown sugar

with Green Beans & Basmati Rice

Up to 180$ + Free Treats / Extras for Life

Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that the troops will love!

Tags:

Not Suitable for Coeliacs

•Spicy

•Naturally Gluten-Free

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1 unit

carrot

1 bag

green beans

½ knob

ginger

2 clove

garlic

1 packet

tandoori paste

1 packet

chicken thigh

1 packet

tomato paste

½ tin

coconut cream

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

½ tsp

salt

2 tbs

water (for the sauce)

2 tsp

brown sugar

Nutritional Values

per serving

Calories3646 kcal

Fat40 g

of which saturates23.4 g

Carbohydrate80.6 g

of which sugars15.7 g

Protein42.3 g

Sodium1378 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

•Lid

Cooking Steps

In a medium saucepan, add the water (for the rice) and bring 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!

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger (see ingredients list). Finely grate the garlic (or use a garlic press).

SPICY! The tandoori paste is hot, use less if you're sensitive to heat. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the tandoori paste, 1/2 the salt and a drizzle of olive oil. Add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the tandoori chicken and cook, tossing occasionally, until browned, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken. Return all the chicken to the pan and reduce the heat to medium. Add the ginger, garlic and tomato paste and cook until fragrant, 1 minute. Add the carrot and water (for the sauce) and simmer until the carrot has softened slightly, 3 minutes.

Add the coconut cream (see ingredients list), green beans, brown sugar and the remaining salt to the pan. Simmer until the veggies are tender and the sauce has thickened, 5-7 minutes.