Quick Indian Chicken Curry
with Green Beans
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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!
Ingredients
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)
⅓ cup
water (for the sauce)
Utensils
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.
• Divide the basmati rice between bowls and top with the creamy Indian chicken curry to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy tandoori-based sauce delivers plenty of flavour, though opinions on heat level vary — some found it mild, others quite spicy. A few suggested adding extra chilli or garlic to boost complexity.
- Ease of prep: Most found this a quick and straightforward weeknight cook, though a couple noted that trimming and cutting the beans added time, and the sauce may need a few extra minutes to thicken properly.
- Suggestions: Skipping the brown sugar worked well for some, and adding fresh coriander on top was a popular idea. Some also suggested simmering the sauce a little longer than instructed to reach a thicker consistency.
- Leftovers: Several customers enjoyed this the next day, with one noting the flavour improved overnight, and another finding it easy to portion and freeze for later meals.
- Portions: Feedback was mixed — most found the serving size generous, with some easily feeding five from a four-serve recipe, while a couple felt there was not quite enough meat for two people.
