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Pulled Chicken & Green Bean Tikka Masala
Pulled Chicken & Green Bean Tikka Masala

Pulled Chicken & Green Bean Tikka Masala

with Spinach Rice & Yoghurt

Let us transport you to India with this pulled chicken tikka masala. It will simmer to perfection on the stove, whilst basmati rice gets fragrant and fluffy at the same time. Sit back, relax and let all of its rich aromas take over!

Tags:
Kid Friendly
Over 30g 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 Time25 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1

tomato

1 packet

slow-cooked chicken breast

1 packet

Trimmed Green Beans

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

mild curry paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

coriander

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3100 kJ
Calories741 kcal
Fat28.7 g
of which saturates15.7 g
Carbohydrate82.5 g
of which sugars17 g
Dietary Fibre12.3 g
Protein34.9 g
Sodium1645 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
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 rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, roughly chop tomato. • Drain slow-cooked chicken breast. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans, tossing, until tender, 4-5 minutes.

3
3

• Reduce heat to medium with a drizzle of olive oil and add mild North Indian spice blend, mild curry paste and tomato. Cook, until fragrant, 1-2 minutes. • Stir in light cooking cream, the water (for the curry), brown sugar and chicken, gently breaking up with a spoon. Simmer, until slightly thickened, 1-2 minutes. Season to taste.

4
4

• Once rice is done, stir through the butter and baby spinach leaves, until wilted and combined. Season to taste. • Divide spinach rice and pulled chicken tikka masala between bowls. Top with Greek-style yoghurt. Tear over coriander to serve. Enjoy!

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