Creamy Indian Chicken Curry
with Green Beans & Basmati Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Ginger
1
Tomato
320 g
Chicken Thigh
1 packet
Tomato Paste
1 packet
Basmati Rice
1 packet
Cream
(Contains: Milk; )
1
Carrot
2
Garlic
1
Courgette
1 packet
Tandoori Paste
Nutrition Values
Cooking Steps
In a medium saucepan, add the water 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 courgette into half-moons. Roughly chop the tomato. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Chop 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, 3-4 minutes.
Reduce the heat to medium and add the ginger and garlic to the pan and cook until fragrant, 1 minute. Add the tandoori paste and tomato paste and cook until fragrant, 1 minute.
Add the carrot, courgette, tomato and water (2 tbs for 2 people / 4 tbs for 4 people) to the pan and simmer until softened, 3 minutes. Add the longlife cream (see ingredients list), brown sugar and salt and simmer until the veg are tender, 4-5 minutes.
Divide the basmati rice between bowls and top with the creamy Indian chicken curry. Enjoy!
