Oven-Ready Indian Chicken Curry
with Rice & Green Beans | <5 min prep
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.
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
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 Values
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!
