Indian-Style Chicken Curry

Name: Indian-Style Chicken Curry with Green Beans & Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 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; ½ tsp brown sugar; 1 drizzle olive oil; ¼ tsp salt; ¼ cup water (for the sauce); 1.5 cup water (for the rice)

with Green Beans & Basmati Rice

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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

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

330 g

Chicken Tenderloins

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Green Beans

1 packet

Coriander

Garlic

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1 packet

Tandoori Paste

1 packet

Ginger Paste

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

Cholesterol0 mg

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• 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.