Goan-Style Chicken Curry & Rice
with Garlic Green Beans
Enjoy tender chicken breast smothered with a creamy, golden curry like no other! This Indian delight will tantalise your tastebuds yet comes together fast for a midweek meal. Serve with some garlicky green beans and almonds for extra colour and crunch.
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.
Ingredients
1
White Rice
(May be present: Wheat, Gluten, Soy. )
1
Green Beans
1
Tomato
1
Brown Onion
3
Garlic
1
Chicken Breast
1
Tomato Paste
1
Mumbai Spice Blend
1
Coconut Milk
½
Chicken Stock Pot
1
Baby Spinach Leaves
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
white wine vinegar
Nutritional Values
Cooking Steps
• To a medium saucepan, add the water (for the rice) and a generous pinch of salt, and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and 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!
• Meanwhile, trim and halve green beans. • Roughly chop tomato and brown onion (see ingredients). Finely chop garlic. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, trim and halve green beans. • Roughly chop tomato and brown onion (see ingredients). Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to serving bowls, season and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork strips in batches, until golden, 2-4 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and tomato until tender, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and tomato until tender, 4-5 minutes.
• Add tomato paste, Mumbai spice blend and the remaining garlic to the pan, and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and chicken-style stock powder and simmer until slightly reduced, 2-3 minutes. • Return cooked pork strips with a drizzle of olive oil to pan, stirring until combined and heated through, 1 minute. • Remove from heat, and add baby spinach leaves, stirring until combined. Season with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add tomato paste, Mumbai spice blend and the remaining garlic to the pan, and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and chicken-style stock powder and simmer until slightly reduced, 2-3 minutes. • Return cooked chicken with a drizzle of olive oil to pan, stirring until combined and heated through, 1 minute. • Remove from heat, and add baby spinach leaves, stirring until combined. Season with salt and pepper.
• Divide rice between bowls with garlic green beans. Top rice with Goan-style pork curry. • Sprinkle with flaked almonds. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide rice between bowls with garlic green beans. Top rice with Goan-style chicken coconut curry. • Sprinkle with flaked almonds. Enjoy!