Sri Lankan Chicken Curry
with Green Beans & Basmati Rice
This mildly spiced and flavour-packed chicken curry ticks all the boxes. Cooked in creamy coconut milk? Tick. Packed with aromatic flavours? Tick. Served with fluffy basmati rice? Tick. Trust us, this curry is going to be your favourite recipe yet. Unfortunately, this week's zucchini was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
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.
Ingredients
1 packet
basmati rice
1 unit
brown onion
1 bag
green beans
2 clove
garlic
1 knob
ginger
1 unit
carrot
1 unit
tomato
1 bag
coriander
1 packet
chicken thigh
1 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
1 sachet
tomato paste
1 box
coconut cream
1 cube
chicken stock
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
sugar
Nutritional Values
Utensils
Instructions
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, finely chop the brown onion. Trim and cut the green beans into 2cm pieces. Finely grate the garlic (or use a garlic press) and ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Roughly chop the coriander. Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. Working in batches, add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
SPICY! The Sri Lankan spice blend is spicy, use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle more olive oil if needed. Add the onion and carrot and cook until softened, 4-5 minutes. Add the garlic, ginger, Sri Lankan spice blend and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.
Add the water (for the curry), coconut cream, tomato, green beans, sugar, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and a generous pinch of salt. Stir to combine and bring to the boil. Reduce the heat to medium and simmer until the curry has thickened and the veggies are tender, 6-7 minutes. Return the chicken (plus any resting juices) to the pan. Season to taste.
TIP: Add a splash of water if the curry is too thick!
Divide the basmati rice between bowls and top with the Sri Lankan chicken curry. Garnish with the coriander.
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