Indian-Style Chicken & Green Bean Curry
with Rice & Tamarind Chutney
- Soy
Ingredients
330 g
Chicken Tenderloins
1 packet
Trimmed Green Beans
1 packet
Microwavable Basmati Rice
1 packet
Coconut Milk
1 packet
Mild Curry Paste
1 sachet
Crispy Shallots
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Pea Pods
1 packet
Garlic Paste
Cooking Steps
• Cut beans in half. Trim pea pods • Cut chicken into 2cm chunks • Heat olive oil in a frying pan over high heat • Cook chicken, tossing, until browned, 2-3 mins • Add beans and pea pods and cook, tossing, until veggies are softened and chicken is cooked through (no longer pink inside), 4-5 mins
• Reduce heat to medium. Add mild curry paste and garlic paste, stirring, until fragrant, 1 min • Add coconut milk, stirring to combine, until slightly reduced, 2-3 minutes • Season to taste
• Meanwhile, microwave rice until steaming, 2-3 mins • Plate up rice and curry. Sprinkle with crispy shallots • Serve with tamarind chutney
