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!
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.
Ingredients
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)
â…“ cup
water (for the curry)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
Nutritional Values
Utensils
Instructions
• 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!
• 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.
• 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.
• 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!