Quick Double Creamy Indian Chicken Curry

Name: Quick Double Creamy Indian Chicken Curry with Green Beans & Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 carrot; 1 bag green beans; 1 packet ginger paste; 2 packet chicken thigh; 1 packet tandoori paste; 1 packet light cooking cream; ½ tbs brown sugar; ¼ tsp salt; 1 packet garlic paste; 1.25 cup water (for the rice); 1 sachet mild North Indian spice blend; ⅓ cup water (for the sauce)

with Green Beans & Basmati Rice

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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!

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 Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

basmati rice

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

carrot

1 bag

green beans

1 packet

ginger paste

2 packet

chicken thigh

1 packet

tandoori paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

garlic paste

1 sachet

mild North Indian spice blend

(Contains: Milk;)

Not included in your delivery

olive oil

½ tbs

brown sugar

¼ tsp

salt

1.25 cup

water (for the rice)

⅓ cup

water (for the sauce)

Nutritional Values

Energy (kJ)4134 kJ

Fat41.1 g

of which saturates14.3 g

Carbohydrate82 g

of which sugars18 g

Protein70.8 g

Sodium1429 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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 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 carrot into half-moons. Trim green beans and cut into thirds. • Chop chicken thigh into 2cm chunks.

• Heat a large frying pan over medium-high heat. Add carrot and green beans and cook until tender, 4-6 mins. Transfer to bowl and set aside. • Return frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. • Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild north Indian to the pan. Cook until fragrant, 1-2 mins. • Add light cooking cream, water (for the sauce), brown sugar, cooked veggies and salt and simmer until slightly thickened, 2-3 mins.

TIP: Cook chicken in batches for the best results.