Indian-Style Chicken Curry
with Green Beans, Rice & Yoghurt
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!
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
carrot
1 packet
green beans
1 packet
chicken tenderloins
1 packet
ginger paste
1 packet
garlic paste
1 packet
tandoori paste
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
light cooking cream
(Contains Milk;)
1 packet
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
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
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) 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 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 rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Cut chicken breast into 2cm chunks.
• 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.
• Divide the basmati rice between bowls. • Top with creamy Indian-style chicken curry, dollop over Greek-style yoghurt and tear over coriander to serve. Enjoy!