Goan-Style Chicken Curry & Rice
with Garlic Green Beans
Enjoy tender chicken breast smothered 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 extra colour and crunch.
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
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Green Beans
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 packet
chicken stock pot
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
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Rinse and drain white rice. • To a medium saucepan, add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add 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 and halve green beans. • Roughly chop tomato and brown onion (see ingredients). Finely chop garlic. • 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 tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer to serving bowls, season with salt and pepper 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 tomato and onion, tossing, 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 stock pot 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 green beans. Top rice with Goan-style chicken coconut curry. • Sprinkle with flaked almonds. Enjoy!