Double Indian-Style Chicken Curry
with Green Beans & Rice- 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. Pile it high onto a bed of fluffy basmati rice and dig in!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Green Beans
1 packet
Coriander
2
Garlic
660 g
Chicken Tenderloins
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Tandoori Paste
1 packet
Ginger Paste
1
Carrot
Utensils
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 in batches, 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!
