Indian-Style Chicken & Green Bean Curry with Rice & Tamarind Chutney
Pre-Prepped | Three Steps | Ready in 15- Soy
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, transport yourself to India by whipping up this quick and tasty chicken and green bean curry. *Heads-up - you'll need a microwave for this recipe!*
Ingredients
1 bag
Trimmed Green Beans
1 bag
Pea Pods
1 packet
chicken tenderloins
1 packet
mild curry paste
1 tin
coconut milk
1 packet
garlic paste
1 packet
microwavable basmati rice
(Contains: Soy;)
1 packet
crispy shallots
1 packet
Tamarind Chutney
(Contains: Soy;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Cut beans in half. Trim pea pods • Cut chicken into 2cm chunks • Heat 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 mins. Season to taste
• Meanwhile, microwave rice until steaming, 2-3 mins • Plate up rice and curry. Sprinkle with crispy shallots • Serve with tamarind chutney
