Indian-Style Chicken Curry
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Indian-Style Chicken Curry

Indian-Style Chicken Curry

with Green Beans & Rice

Tonight, let this curry transform your stock-standard weeknight dinner into a meal of a lifetime. Tandoori paste takes the lead by adding a hint of aromatic spices that forms the base of your curry dish and watch all of the flavours combine as it simmers to perfection. Pile it high onto a bed of fluffy basmati rice and dig in!

Tags:
Over 30g protein
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

(May be present: Wheat, Gluten, Soy. )

1

carrot

1 packet

green beans

1 packet

chicken tenderloins

1 packet

ginger paste

1 packet

tandoori paste

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

light cooking cream

(Contains Milk;)

1 packet

coriander

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

½ tbs

brown sugar

¼ tsp

salt

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Nutritional Values

Energy (kJ)2969 kJ
Calories710 kcal
Fat21.6 g
of which saturates9.2 g
Carbohydrate79.9 g
of which sugars16.2 g
Dietary Fibre12.5 g
Protein46.6 g
Sodium1254 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Rinse and drain white rice. • In a medium saucepan, add the water (for the rice) and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from 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!

2
2

• While rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Cut chicken tenderloins into 2cm chunks.

3
3

• Heat a large frying pan over medium-high heat. Cook green beans and carrot, tossing, until tender, 4-6 minutes. Transfer to a bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild North Indian spice blend to the pan. Cook until fragrant, 1-2 minutes. • Add light cooking cream, the water (for the sauce), brown sugar, cooked veggies and the salt, simmer until slightly thickened, 2-3 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

4
4

• Divide rice between bowls. • Top with Indian-style chicken and pumpkin curry. • Tear over coriander to serve. Enjoy!