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Indian-Style Chicken Curry
Indian-Style Chicken Curry

Indian-Style Chicken Curry

with Green Beans & Basmati Rice

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!

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

330 g

Chicken Tenderloins

1 packet

Light Cooking Cream

1 packet

Green Beans

1 packet

Coriander

2

Garlic

1 sachet

Mild North Indian Spice Blend

1 packet

Tandoori Paste

1 packet

Ginger Paste

1

Carrot

Not included in your delivery

½ tsp

brown sugar

1 drizzle

olive oil

¼ tsp

salt

¼ cup

water (for the sauce)

1.5 cup

water (for the rice)

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

Cooking Steps

1

• 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!

2

• While rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Finely chop garlic. • Cut chicken breast into 2cm chunks.

3

• Heat a large frying pan over medium-high heat. Cook green beans, 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, 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.

4

• Divide the basmati rice between bowls. • Top with creamy Indian-style chicken curry and tear over coriander to serve. Enjoy!

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