Curry-Spiced Chicken & Rice
with Veggies & Yoghurt
- Soy
- Milk
- Fish
- Soy
- Gluten
- Almond
- Eggs
- Wheat
- Sesame
- Milk
- Cashew
- May contain traces of allergens
Ingredients
1
Red Onion
1 sachet
Coriander
1 packet
Mild Curry Paste
(Contains: Soy; )
1 sachet
Curry Powder
300 g
Diced Chicken
1 packet
Basmati Rice
1
Asian Greens
½ packet
Tamarind Paste
(May be present: Fish, Soy, Gluten, Almond, Eggs, Wheat, Sesame, Milk, Cashew)
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Coconut Milk
1 packet
Green beans
Not included in your delivery
1.5 cup
water
1 tsp
brown sugar
Nutrition Values
Cooking Steps
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, ttrim green beans and cut into thirds. Roughly chop Asian greens. Cut onion (see ingredients) into thin wedges. • In a medium bowl, combine diced chicken, curry powder and a drizzle of olive oil. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, green beans and onion, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild curry paste (see ingredients), tamarind paste (see ingredients), coconut milk, the water and brown sugar. • Reduce heat to medium, add Asian greens and cook, stirring, until reduced, 2-3 minutes.
• Divide rapid rice between bowls. Top with South Indian chicken and veggie curry. • Dollop over Greek-style yoghurt. Tear over coriander. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the dish's flavour, though some found it a bit sweet and others suggested adding more spice for extra kick.
- Ease of prep: Very easy to prepare and make, perfect for those new to cooking curry dishes.
- Suggestions: Consider adding extra spices to boost the flavour if you prefer a more intense curry taste.
