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Indian-Style Chicken & Green Bean Curry with Rice & Tamarind Chutney

Indian-Style Chicken & Green Bean Curry with Rice & Tamarind Chutney

Indian-Style Chicken & Green Bean Curry with Rice & Tamarind Chutney

Pre-Prepped | Three Steps | Ready in 15

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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!

Allergens:

Soy

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.

Preparation Time10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Paste

1 packet

Microwavable Basmati Rice

1 packet

Mild Curry Paste

1 sachet

Crispy Shallots

1 packet

Pea Pods

330 g

Chicken Tenderloins

1 packet

Trimmed Green Beans

1 packet

Tamarind Chutney

(Contains: Soy;)

1 packet

Coconut Milk

Nutritional Values

Calories665 kcal

Energy (kJ)2780 kJ

Fat28.1 g

of which saturates18.2 g

Carbohydrate63.6 g

of which sugars18.1 g

Dietary Fibre6 g

Protein46.3 g

Sodium1400 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Sizzle

1

• 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

2

• 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

3

• Meanwhile, microwave rice until steaming, 2-3 mins • Plate up rice and curry. Sprinkle with crispy shallots • Serve with tamarind chutney

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