Chicken Tikka Style Curry
with Green Beans and Rice
Looking for a light and tasty midweek dinner option? Try cooking up our Chicken Tikka Curry, Green Beans & Rice for a delicious and speedy meal.
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.
Ingredients
1
Mild Curry Powder
75
Greek Style Natural Yoghurt
(Contains Milk)
210
Diced British Chicken Thigh
1
Onion
80
Green Beans
2
Garlic Clove
1
Mustard Seeds
50
Korma Curry Paste
(Contains Mustard)
1
Tomato Passata
1
Chicken Stock Powder
1
Steamed Basmati Rice
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the curry powder in a bowl and add a third of the yoghurt. Season with salt and pepper and mix together. Add the chicken and stir to coat in the spiced yoghurt. Line a baking tray with foil and pop the chicken on the tray in a single layer. IMPORTANT: Wash your hands after handling raw meat. Set aside for a couple of mins.
Halve, peel and thinly slice the onion. Trim the green beans and cut into three pieces. Peel and grate the garlic (or use a garlic press).
Bake the chicken on the top shelf of your oven until slightly golden and cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion, reduce the heat to medium and fry until it’s evenly golden and starting to soften, 5-6 mins. Add the green beans and stir fry with the onion until starting to char, 2-3 mins. Add the mustard seeds, garlic and korma paste, stir and cook for 1 minute, then add the passata, water (see ingredients for amount) and chicken stock powder.
Season the sauce with salt, pepper and a pinch of sugar. Bring to the boil, then reduce the heat to medium and simmer until reduced by a third, 4-5 mins. Meanwhile, cook the rice according to pack instructions. Once the chicken is cooked, add it to the sauce with any juices and stir to combine. Remove from the heat and stir in the remaining greek yoghurt. TIP: Don't boil the yoghurt or it might split.
Taste the sauce and add salt and pepper if you feel it needs it, add a splash of water too if you feel it needs loosening up. Serve the rice in bowls topped with the curry. Enjoy!
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