Creamy Indian Chicken & Chickpea Curry
with Basmati Rice
Rich, creamy and aromatic, this mild 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!
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 unit
carrot
1 bag
green beans
2 clove
garlic
1 bunch
mint
½ tin
chickpeas
1 packet
chicken tenderloins
1 tub
tandoori paste
1 sachet
tomato paste
1 pinch
chilli flakes
1 packet
light thickened cream
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¾ cup
water (for the curry)
2 tsp
brown sugar
½ tsp
salt
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) 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, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Drain and rinse the chickpeas (see ingredients list). Chop the chicken tenderloins into bite-size pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until just browned, 2-3 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic, tandoori paste and tomato paste and cook, stirring, until fragrant, 1 minute. Add the carrot, chickpeas, water (for the curry) and a pinch of chilli flakes (if using) and stir to combine. Simmer until the carrot has softened, 4-5 minutes.
Return the chicken and any resting juices to the pan. Add the light thickened cream, green beans, brown sugar and the salt. Simmer until the veggies are tender and the chicken is cooked through, 4-5 minutes. While the curry is simmering, in a small bowl, combine the chopped mint (save some for garnish!) with the Greek yoghurt and a pinch of salt and pepper.
Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.
Divide the basmati rice between bowls and top with the chicken and chickpea curry. Top with a dollop of mint yoghurt and garnish with a pinch of chilli flakes (if using) and reserved mint.