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!
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
baby spinach leaves
water (for the rice)
water (for the curry)
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 into half-moons. Finely grate the ginger and garlic. 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, cook the chicken, 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 baby spinach leaves and stir until wilted, 1-2 minutes.
Thinly slice the long green chilli (if using). Divide the basmati rice between bowls and top with the tandoori-style chicken curry. Garnish with the chilli.