Bengal Chicken, Chickpea & Veggie Curry
with Garlic Rice & Coriander
This hearty, Bengali-inspired chicken curry makes the most of mild and warming spices, which are brought together with creamy coconut milk and a healthy sprinkle of vibrant coriander.
Unfortunately, this week’s chickpeas were in short supply, so we’ve replaced them with lentils. Don’t worry, the recipe will be just as delicious, just be sure to 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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1 bag
coriander
4 clove
garlic
1 packet
chicken breast
1 bag
green beans
½ packet
coconut milk
1
capsicum
½
Long Chilli (Optional)
1 box
lentils
1 packet
Bengal curry paste
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
1.5 cup
water (for the rice)
⅓ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. 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!
• Thinly slice brown onion. • Thinly slice capsicum. • Trim and halve green beans. • Thinly slice long chilli (if using). • Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing until browned and cooked through, 4-5 minutes. Transfer to a bowl. • Cook onion and capsicum until softened, 3-4 minutes. Add green beans and lentils and cook until almost tender, 3-4 minutes. • Reduce heat to medium-high. Add Bengal curry paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes. • Add the brown sugar, coconut milk, cooked chicken (and any chicken resting juices) and the water (for the curry). Simmer until thickened slightly, 2-4 minutes.
• Divide garlic rice between bowls. Top with Bengali chicken and chickpea curry. • Tear over the coriander leaves. • Sprinkle with chilli to serve. Enjoy!