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Indian-Style Double Chicken Curry
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Indian-Style Double Chicken Curry

Indian-Style Double Chicken Curry

with Green Beans & Basmati Rice

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!


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 Time40 minutes


Serving amount

1 packet

jasmine rice



1 bag

green beans

1 packet

ginger paste

1 packet

tandoori paste

1 packet

light cooking cream

(Contains Milk;)

1 packet

garlic paste

2 packet

chicken tenderloins

1 sachet

mild North Indian spice blend

(Contains Milk;)

Not included in your delivery

olive oil

½ tbs

brown sugar

¼ tsp


1.25 cup

water (for the rice)

¼ cup

water (for the sauce)


Nutritional Values

Energy (kJ)3847 kJ
Fat29 g
of which saturates10.7 g
Carbohydrate78.9 g
of which sugars16 g
Protein83.1 g
Sodium1349 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 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. • Chop chicken tenderloins into 2cm chunks.


• Heat a large frying pan over medium-high heat. Add carrot and green beans and cook, 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, 8-10 minutes. • Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild North Indian spice blend to the pan. Cook until fragrant, 1-2 minutes. • Add light cooking cream, the water (for the sauce), the brown sugar, cooked veggies and the salt, simmer until slightly thickened, 2-3 minutes.

TIP: Add a dash of water to help speed up the cooking process.


• Divide the basmati rice between bowls and top with the creamy Indian chicken curry to serve. Enjoy!