Goan-Style Chicken Curry & Rice
with Garlic Pea Pods
Enjoy tender chicken smoothed with a creamy, golden curry like no other! This Indian delight will tantalise your tastebuds yet comes together fast for a midweek meal. Serve with some garlicky green beans and almonds for some extra colour and crunch.
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 packet
Pea Pods
1
tomato
½
brown onion
3 clove
garlic
1 packet
chicken breast
1 packet
tomato paste
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• To a medium saucepan, add the water (for the rice) and a generous pinch of salt, and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and 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, trim pea pods. • Roughly chop tomato and brown onion (see ingredients). Finely chop garlic. • Cut chicken into 2cm chunks after prepping the veggies.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pod , until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to serving bowls, season and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and tomato until tender, 4-5 minutes.
• Add tomato paste, Mumbai spice blend and the remaining garlic to the pan, and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and chicken-style stock powder and simmer until slightly reduced, 2-3 minutes. • Return cooked chicken with a drizzle of olive oil to pan, stirring until combined and heated through, 1 minute. • Remove from heat, and add baby spinach leaves, stirring until combined. Season with salt and pepper.
• Divide rice between bowls with garlic pea pods. Top rice with Goan-style chicken coconut curry. • Sprinkle with flaked almonds. Enjoy!