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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 Time30 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

carrot

½

long green chilli

1 knob

ginger

1 packet

tomato paste

1 packet

tandoori paste

1 tin

coconut cream

1 bag

baby spinach leaves

2 clove

garlic

2 packet

chicken thigh

Not included in your delivery

olive oil

½ tbs

brown sugar

½ tsp

salt

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3744 kJ
Fat41.6 g
of which saturates17.5 g
Carbohydrate80.6 g
of which sugars11.9 g
Protein44.9 g
Sodium1292 mg
Instructions
Instructionsarrow up iconarrow up icon
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 into half-moons. Finely grate the ginger and garlic. 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, 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.

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 baby spinach leaves and stir until wilted, 1-2 minutes.

6

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.