Goan-Style Chicken Curry & Fragrant Rice
with Garlic Green Beans & Flaked Almonds
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Enjoy tender chicken strips 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.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Brown Onion
1 packet
Coconut Milk
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
3
Garlic
1 packet
Green Beans
1 sachet
Mumbai Spice Blend
330 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
white wine vinegar
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice)
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.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook green beans, tossing, until tender, 4-5 minutes.
• Add half the garlic and cook until fragrant, 1 minute. Transfer a bowl, season to taste with salt and pepper and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil.
• Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 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.
• To the pan, add tomato paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.
• Stir in coconut milk, the water (for the curry), stock concentrate and white wine vinegar. Simmer until slightly reduced, 2-3 minutes.
• Return cooked chicken to the pan and stir until heated through, 1 minute.
• Remove from heat, then stir through baby spinach
leaves until wilted. Season to taste.
• Divide Goan-style chicken curry, fragrant rice and garlic
green beans between bowls.
• Sprinkle with flaked almonds to serve. Enjoy!
