Chicken Korma Curry & Garlic Tortillas
with Tomato-Ginger Pea Pods & Peanuts
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 tortillas? They're perfect for scooping up all the deliciousness.
We’ve replaced the green beans in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
Pea Pods
1
tomato
½ sprig
curry leaves
1 bag
mint
1 packet
chicken thigh
1 packet
ginger paste
1 packet
garlic paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Mumbai spice blend
1 packet
mild curry paste
1 packet
coconut milk
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
onion chutney
1 packet
coriander
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • 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, cut carrot into thin rounds. • Thinly slice brown onion. • Trim pea pods. • Roughly chop tomato. • Pick curry leaves (see ingredients). • Thinly slice mint and coriander leaves. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, tossing, until starting to soften, 1 minute. • 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 mini flourtortillas on a lined oven tray. Spread garlic oil mixture on both sides of each tortilla. 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 no longer pink inside), 4-5 minutes. • Meanwhile, bake tortillas until warmed through, 5-8 minutes.
• Divide rice between bowls. • Top with chicken korma curry. • Sprinkle over crushed peanuts and coriander. • Serve with garlic tortillas, onion chutney, tomato-ginger pea pods and mint yoghurt. Enjoy!