Indian-Style Chicken Curry

Name: Indian-Style Chicken Curry with Green Beans & Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Basmati Rice; 1 packet Light Cooking Cream; 1 packet Green Beans; 1 packet Coriander; 2 Garlic; 330 g Chicken Tenderloins; 1 sachet Mild North Indian Spice Blend; 1 packet Tandoori Paste; 1 packet Ginger Paste; 1 Carrot; 1 drizzle olive oil; 1.5 cup water (for the rice); ¼ cup water (for the sauce); ½ tsp brown sugar; ¼ tsp salt

with Green Beans & Rice

Get up to $200 off!

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. Pile it high onto a bed of fluffy basmati rice and dig in!

Tags:

High Protein

Allergens:

Milk

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Green Beans

1 packet

Coriander

Garlic

330 g

Chicken Tenderloins

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1 packet

Tandoori Paste

1 packet

Ginger Paste

Carrot

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

½ tsp

brown sugar

¼ tsp

salt

Nutritional Values

Calories722 kcal

Energy (kJ)3020 kJ

Fat25.5 g

of which saturates10.2 g

Carbohydrate74.9 g

of which sugars13.5 g

Dietary Fibre9.2 g

Protein46.6 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Rinse and drain white rice. • In a medium saucepan, add the water (for the rice) and bring to the boil. • Add white 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 rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Cut chicken tenderloins into 2cm chunks.

• Heat a large frying pan over medium-high heat. 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 rice between bowls. • Top with Indian-style chicken and pumpkin curry. • Tear over coriander to serve. Enjoy!