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!
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.
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Tenderloins
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Green Beans
1 packet
Coriander
2
Garlic
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Tandoori Paste
1 packet
Ginger Paste
1
Carrot
½ tsp
brown sugar
1 drizzle
olive oil
¼ tsp
salt
¼ cup
water (for the sauce)
1.5 cup
water (for the rice)
• 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 rice is tender and 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 and halve green beans.
• Finely chop garlic.
• 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
(when no longer pink inside), 5-6 minutes.
• Reduce heat to medium, then add ginger paste, garlic, 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 salt, simmer until slightly thickened, 2-3 minutes.
• Divide Indian-style chicken curry between bowls.
• Serve with the basmati rice and tear over coriander. Enjoy!