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Chicken Korma Style Curry with King Prawns

Chicken Korma Style Curry with King Prawns

with Green Beans and Basmati Rice

Custom recipe
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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

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Echalion Shallot

80 grams

Green Beans

280 grams

Diced Chicken Breast

1 sachet

Korma Style Paste

(ContainsMustard)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

150 grams

King Prawns

(ContainsCrustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

50 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2889 kJ
Energy (kcal)690 kcal
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
Utensilsarrow down iconarrow down icon
•Saucepan
•Lid
•Frying Pan
•Measuring Cups
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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).

2

Meanwhile, halve, peel and chop the shallot into small pieces.
Trim the green beans and chop into thirds.

3

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.

4

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).

5

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.

6

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!