Creamy Indian Coconut Chicken Curry
with Green Beans & Basmati Rice
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that the troops will love!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 unit
carrot
1 bag
green beans
½ knob
ginger
2 clove
garlic
1 packet
tandoori paste
1 packet
chicken thigh
1 packet
tomato paste
½ tin
coconut cream
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
½ tsp
salt
2 tbs
water (for the sauce)
2 tsp
brown sugar
Utensils
Cooking Steps
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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 the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger (see ingredients list). Finely grate the garlic (or use a garlic press).
SPICY! The tandoori paste is hot, use less if you're sensitive to heat. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the tandoori paste, 1/2 the salt and a drizzle of olive oil. Add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the tandoori chicken and cook, tossing occasionally, until browned, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken. Return all the chicken to the pan and reduce the heat to medium. Add the ginger, garlic and tomato paste and cook until fragrant, 1 minute. Add the carrot and water (for the sauce) and simmer until the carrot has softened slightly, 3 minutes.
Add the coconut cream (see ingredients list), green beans, brown sugar and the remaining salt to the pan. Simmer until the veggies are tender and the sauce has thickened, 5-7 minutes.
Divide the basmati rice between bowls and top with the creamy Indian chicken curry.
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the rich, creamy, aromatic flavour, with many comparing it to a quality Indian takeaway or butter chicken. Some found it mild or slightly bland, while others appreciated the gentle heat — especially for families with young children.
- Ease of prep: The majority found this a quick, straightforward cook that came together easily on a weeknight. Several customers simplified the method by cooking everything in one pan, which worked well.
- Suggestions: Adding naan bread, papadums, or a dollop of Greek yoghurt on the side was a popular way to round out the meal. Some customers boosted the spice with extra chilli or curry powder, while others reduced or skipped the brown sugar to dial back the sweetness. A few noted that cooking the carrots earlier — alongside the beans — helped ensure they were tender by serving time.
- Leftovers: This dish reheated beautifully and was widely enjoyed the next day, with several customers noting the flavours deepened overnight. A few managed to stretch it into additional servings or freeze portions for later.
- Portions: Most found the serving size generous, though a handful felt there was too much rice relative to the curry, and some wished for more sauce to go with it.
