Chicken Korma Style Curry with King Prawns

Name: Chicken Korma Style Curry with King Prawns with Green Beans and Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150 Basmati Rice; 1 Echalion Shallot; 80 Green Beans; 260 Diced Chicken Breast; 50 Korma Curry Paste; 10 Chicken Stock Paste; 75 Creme Fraiche; 150 King Prawns; 300 Water for the Rice; 1 Sugar; 50 Water for the Curry

with Green Beans and Basmati Rice

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This Chicken Korma Style Curry with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Mustard

•Milk

•Crustaceans

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 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Echalion Shallot

Green Beans

260

Diced Chicken Breast

Korma Curry Paste

(Contains: Mustard)

Chicken Stock Paste

Creme Fraiche

(Contains: Milk)

150

King Prawns

(Contains: Crustaceans)

Not included in your delivery

300

Water for the Rice

Sugar

Water for the Curry

Nutritional information

Energy (kcal)690 kcal

Energy (kJ)2889 kJ

Fat21.2 g

of which saturates9.4 g

Carbohydrate68.6 g

of which sugars8.2 g

Protein55.3 g

Salt3.4 g

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

Utensils

•Medium Saucepan

•Lid

•Grill Pan

•Measuring Cups

Instructions

Pour the cold water for the rice (see ingredients 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, halve, peel and chop the shallot into small pieces.
Trim the green beans and chop into thirds.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken has browned, add the shallot and fry until softened, 3-4 mins.
Stir in the korma style paste, chicken stock paste, sugar and water for the curry (see ingredients for both amounts).

Add the creme fraiche and green beans to the pan, stir together, then bring to the boil.
Simmer until the beans are tender and the chicken is cooked through, 5-6 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the curry is ready, taste and season with salt and pepper if needed.
Fluff up the rice with a fork and divide between your bowls. Top with the chicken korma style curry. Enjoy!

Step 5 MOD: If you've chosen to add king prawns to your meal, simmer the curry for 2 mins, then stir in the prawns and cook for the remaining 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.