Coconut Chicken-Chickpea Curry & Tamarind Chutney
with Green Beans & Garlic Flatbreads
Rich, creamy and aromatic, this mild chicken curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!
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 bag
green beans
1
carrot
1 packet
garlic paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
½ packet
brown mustard seeds
(Contains Gluten, Wheat;)
1 packet
tomato paste
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
Tamarind Chutney
(Contains Soy;)
1 packet
chicken breast
½
Long Chilli
1 packet
chickpeas
(May be present: Wheat, Gluten. )
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
½ cup
water
20 g
plant-based butter
Nutritional Values
Utensils
Instructions
• Preheat grill to high. • Trim and halve green beans. • Thinly slice long chilli (if using). • Grate carrot. • Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through 5-6 minutes. Transfer to a bowl and season. • Return pan and cook green beans, until slightly softened, 2-3 minutes. • Add carrot and chickpeas, until tender, 4-5 minutes.
• Meanwhile, in a small bowl, combine half the garlic paste, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread mini flourtortillas evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Grill until golden, 4-7 minutes.
• Meanwhile, to saucepan with chickpeas, reduce heat to medium. • Add Mumbai spice blend, brown mustard seeds (see ingredients), tomato paste and remaining garlic paste and cook until fragrant, 1-2 minutes.
• To saucepan, stir in coconut milk and the water, and simmer until slightly reduced, 2-3 minutes. • Add baby spinach leaves and the plant-based butter, stirring until combined and slightly wilted, 1 minute. • Remove from heat, and stir in tamarind chutney and cooked chicken, until combined. Season to taste.
• Divide coconut chickpea and chicken curry between bowls. • Top with chilli. • Serve with garlic flatbreads. Enjoy!