Tandoori-Style Chicken Curry

Name: Tandoori-Style Chicken Curry with Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 unit carrot; ½ unit Fresh Chilli; 1 knob ginger; 2 clove garlic; 1 packet chicken thigh; 1 packet tomato paste; 1 packet tandoori paste; 1 tin Coconut Cream; ¼ cup water (for the curry); 2 tsp brown sugar; ½ tsp salt; 1 bunch Asian Greens

with Basmati Rice

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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!

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 unit

carrot

½ unit

Fresh 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

Nutrition Values

/ per serving

Calories3270 kcal

Fat32.7 g

of which saturates18.8 g

Carbohydrate78.3 g

of which sugars13.1 g

Protein40.6 g

Sodium1530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

•Lid

Cooking Steps

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.