Creamy Tandoori Chicken, Haloumi & Green Bean Curry
with Basmati Rice & Coriander
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Tonight, let this curry transform your stock-standard weeknight dinner into a meal of a lifetime. Tandoori paste takes the lead by adding a hint of aromatic spices that forms the base of your curry dish and watch all of the flavours combine as it simmers to perfection. Serve it up alongside a bed of fluffy basmati rice and dig in!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Masala Spice Blend
(Contains: Milk)
1
Carrot
330 g
Chicken Tenderloins
1 packet
Coriander
2
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Tandoori Paste
1 packet
Haloumi
(Contains: Milk)
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 the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• While the rice is cooking, finely chop garlic.
• Thinly slice carrot into half-moons.
• Trim green beans and cut into thirds.
• Cut chicken tenderloins into 2cm chunks.
• Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-6 minutes. Transfer to a bowl and set aside.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild North Indian spice blend to the pan. Cook until fragrant, 1-2 minutes.
• Add light cooking cream, the water (for the sauce), brown sugar, cooked veggies and the salt, simmer until slightly thickened, 2-3 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide creamy tandoori chicken, haloumi and green bean curry between bowls.
• Tear over coriander and serve with basmati rice. Enjoy!
