Chicken and Pepper Rogan Josh Style Curry

Name: Chicken and Pepper Rogan Josh Style Curry with Mango Chutney, Flaked Almonds and Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150 Basmati Rice; 260 Diced Chicken Thigh; 1 Green Pepper**; 1 Garlic Clove**; 50 Rogan Josh Curry Paste; 1 Tomato Passata; 10 Chicken Stock Paste; 1 Chilli Flakes; 40 Mango Chutney; 15 Toasted Flaked Almonds; 300 Water for the Rice; 100 Water for the Curry

with Mango Chutney, Flaked Almonds and Basmati Rice

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This Chicken and Pepper Rogan Josh Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Tree nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

260

Diced Chicken Thigh

Green Pepper**

Garlic Clove**

Rogan Josh Curry Paste

Tomato Passata

Chicken Stock Paste

Chilli Flakes

Mango Chutney

Toasted Flaked Almonds

Not included in your delivery

300

Water for the Rice

100

Water for the Curry

Nutritional information

Energy (kJ)2932 kJ

Energy (kcal)701 kcal

Fat23.2 g

of which saturates4.9 g

Carbohydrate87.7 g

of which sugars20.1 g

Protein40 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Garlic Press

•Large Frying Pan

Instructions

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the chicken and season with salt and pepper.

Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Once the chicken has browned, add the pepper to the pan and cook until starting to soften, 3-4 mins.

Stir in the garlic and rogan josh curry paste and cook for 1 min more, then stir in the passata, chicken stock paste and water for the curry (see pantry for amount).

Bring the curry to a boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.