Chicken Korma Curry & Garlic Flatbreads
with Tomato-Ginger Green Beans & Cashews
From the coconutty chicken curry and buttery rice, to the zingy and vibrant veggie side dish, you'll be savouring every bite of tonight's Indian-inspired feast! Did we mention the garlicky flatbreads? They're perfect for scooping up all the deliciousness.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
brown onion
1 bag
green beans
1
tomato
½ sprig
curry leaves
1 bag
mint
1 bag
coriander
1 packet
chicken breast
1 packet
ginger paste
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
mild curry paste
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
garlic paste
1 tin
coconut milk
1 packet
caramelised onion chutney
1 packet
greek style yoghurt
(Contains Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Instructions
• In a medium saucepan, melt the butter with a drizzle of olive oil over medium-high heat. • Add the water and bring to the boil. Add basmati rice and a good pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, preheat oven to 220°C/200°C fan-forced. • Cut carrot into thin rounds. Thinly slice brown onion. Trim green beans. • Roughly chop tomato. Pick curry leaves. Thinly slice mint and coriander leaves. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing, until starting to soften, 2 minutes. • Add ginger paste, tomato and a splash of water. Cook until beans are tender and tomato is starting to break down, 2-3 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• In a small bowl, combine garlic paste and a generous drizzle of olive oil. Season, then stir to combine. • Place flatbreads on a lined oven tray. Spread garlic oil mixture on both sides of each flatbread. Set aside. • In a second small bowl, combine Greek-style yoghurt and mint.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, carrot and chicken, tossing, until browned, 7-8 minutes. • Add curry leaves, Mumbai spice blend and mild curry paste and cook until fragrant, 1-2 minutes. • Stir in coconut milk. Simmer until slightly reduced and chicken is cooked through (when it's no longer pink inside), 4-5 minutes. • Meanwhile, bake flatbreads until warmed through, 4-7 minutes.
• Divide rice between bowls. Top with chicken korma curry. Sprinkle over roasted cashews and coriander. • Serve with garlic flatbreads, onion chutney, tomato-ginger beans and mint yoghurt. Enjoy!