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Tandoori-Style Chicken Curry

Tandoori-Style Chicken Curry

with Basmati Rice

Family Friendly
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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!

Allergens:

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3270 kJ
Fat32.7 g
of which saturates18.8 g
Carbohydrate78.3 g
of which sugars13.1 g
Dietary Fibre0 g
Protein40.6 g
Cholesterol0 mg
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

Add the carrot, ginger, garlic, tomato paste and tandoori paste to the chicken and cook until fragrant, 2 minutes.

5

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.

6

Divide the basmati rice between bowls and top with the tandoori-style chicken curry. Garnish with the chilli (if using).