Double Bengal-Style Chicken & Pumpkin Curry
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Double Bengal-Style Chicken & Pumpkin Curry

Double Bengal-Style Chicken & Pumpkin Curry

with Green Beans & Basmati Rice

Tonight, let this curry transform your stock-standard weeknight dinner into a meal of a lifetime. Bengal 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!

Always read product labels for the most up-to-date allergen information. Visit 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


Serving amount

1 packet

Peeled & Chopped Pumpkin

1 packet

Basmati Rice

1 packet

Green Beans

2 packet

chicken thigh

1 packet

Ginger Paste

1 packet

Garlic Paste

½ packet

Bengal curry paste

1 packet

Light Cooking Cream

1 packet


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

½ tbs

brown sugar

¼ tsp



Nutritional Values

Energy (kJ)3857 kJ
Calories922 kcal
Fat29.1 g
of which saturates10.8 g
Carbohydrate79.4 g
of which sugars16.2 g
Dietary Fibre12.6 g
Protein83.3 g
Sodium1350 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Medium Saucepan
Large Frying Pan



• Preheat oven to 220°C/200°C fan forced. Place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, 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!


• While rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Cut chicken thigh 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 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 paste and bengal curry paste (see ingredients) 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.

TIP: Chicken is cooked through when it is no longer pink inside.


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

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