Bengal Chicken, Chickpea & Green Bean Curry
with Rapid Rice & LimeWarm, fragrant and on the table in no time! This curry is a speedy yet satisfying dish, loaded with protein-packed chickpeas, chicken, aromatic spices and tender green veg. Served with fluffy rapid rice and a zingy hit of lime, it’s a bowl full of comfort with a fresh twist!
Ingredients
1 packet
basmati rice
1 packet
green beans
1
courgette
½
lime
1 tin
chickpeas
1 packet
Bengal Curry Paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
Baby Leaves
1 packet
Diced Chicken
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, trim and halve green beans. Slice courgette into thin rounds. Slice lime into wedges. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, courgette and green beans, tossing occasionally, until tender, 4-5 minutes. • Reduce heat to medium, and add chickpeas and Bengal curry paste and cook, until slightly softened and fragrant, 1-2 minutes. • Stir in coconut milk, vegetable stock powder, the water and brown sugar, and simmer until slightly thickened, 1-2 minutes. • Remove from heat, and stir through baby spinach leaves, until slightly wilted. Add a squeeze of lime juice. Season to taste.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Divide rapid rice between bowls. Top with Bengal chicken, chickpea and green bean curry. Serve with remaining lime wedges. Enjoy!
