Tandoori-Style Chicken Curry

Name: Tandoori-Style Chicken Curry with Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 carrot; ½ Fresh Chilli; 1 knob ginger; 1 packet tomato paste; 1 packet tandoori paste; 1 tin Coconut Cream; ½ tbs brown sugar; ½ tsp salt; 1 bag baby spinach leaves; 1.5 cup water (for the rice); 2 clove garlic; 2 packet chicken thigh; ¼ cup water (for the curry)

with Basmati Rice

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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!

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

Fresh 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

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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

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!

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.

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.

Add the carrot, ginger, garlic, tomato paste and tandoori paste to the chicken and cook until fragrant, 2 minutes.

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.

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.