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Creamy Indian Coconut Chicken Curry

Creamy Indian Coconut Chicken Curry

with Green Beans & Basmati Rice

Family Friendly
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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 fast for a mouth-watering meal that the troops will love!

Tags:Not Suitable for CoeliacsSpicyNaturally Gluten-Free
Allergens:

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 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

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

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3646 kJ
Fat40 g
of which saturates23.4 g
Carbohydrate80.6 g
of which sugars15.7 g
Dietary Fibre0 g
Protein42.3 g
Cholesterol0 mg
Sodium1378 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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!

2

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).

3

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.

4

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.

5

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.

6

Divide the basmati rice between bowls and top with the creamy Indian chicken curry.