Quick Indian Chicken Curry
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Quick Indian Chicken Curry

Quick Indian Chicken Curry

with Green Beans

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

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1

carrot

1 bag

green beans

1 packet

chicken thigh

1 packet

ginger paste

1 packet

garlic paste

1 packet

tandoori paste

1 packet

light cooking cream

(Contains Milk;)

1 sachet

mild North Indian spice blend

(Contains Milk;)

Not included in your delivery

1

olive oil

½ tbs

brown sugar

¼ tsp

salt

1.25 cup

water (for the rice)

â…“ cup

water (for the sauce)

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Nutritional Values

Energy (kJ)3304 kJ
Fat32.6 g
of which saturates11.7 g
Carbohydrate82 g
of which sugars18 g
Protein40.5 g
Sodium1328 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• While the rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Chop chicken thigh into 2cm chunks.

3
3

• 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.

4
4

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