Tandoori-Style Chicken Curry
with Basmati Rice
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 unit
carrot
½ unit
long green chilli
1 knob
ginger
2 clove
garlic
1 packet
chicken thigh
1 packet
tomato paste
1 packet
tandoori paste
1 tin
coconut cream
1 bunch
Asian greens
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
2 tsp
brown sugar
½ tsp
salt
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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 the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Thinly slice the long green chilli (see ingredients list), if using. Finely grate the ginger and garlic (or use a garlic press). Roughly chop the Asian greens. Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Add the carrot, ginger, garlic, tomato paste and tandoori paste to the chicken and cook until fragrant, 2 minutes.
Add the coconut cream, water (for the curry), brown sugar and the salt to the frying pan. Reduce the heat to medium-low and simmer until the veggies are tender, 5-6 minutes. Add the Asian greens and stir until wilted, 1-2 minutes.
Divide the basmati rice between bowls and top with the tandoori-style chicken curry. Garnish with the chilli (if using).