Oven-Ready Indian Chicken Curry
with Rice & Green Beans | <5 min prep
- Soy
- Tree nuts
- Eggs
- Gluten
- Milk
- Sesame
- May contain traces of allergens
Our Heat & Eat recipes come with a fully prepared main that's ready to heat in the oven and serve with fresh sides. That means you can enjoy a deliciously satisfying dinner for the whole family without any extra fuss! Enjoy a tasty sauce packed full of tender chicken and veggies. Serve with rice so every drop is gobbled up. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Green beans
1 packet
Microwavable Basmati Rice
1 packet
Veggie-Loaded Indian Chicken Curry
(Contains: Soy May be present: Tree nuts, Eggs, Gluten, Milk, Sesame)
Nutrition
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Boil the kettle. • Remove plastic film from the chicken curry container, then cover with foil. • Place on an oven tray and bake until piping hot inside, 40-45 minutes. • Meanwhile, half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• When the curry has 15 minutes remaining, trim green beans. • Place beans in a large heatproof bowl and pour over enough boiling water to cover. Cover immediately with a plate or foil. Set aside until beans are tender, 10-12 minutes. Drain and season to taste.
• Divide veggie loaded Indian chicken curry, rice and green beans between bowls. Enjoy!
