Coronation Chicken Breast Curry
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Coronation Chicken Breast Curry

Coronation Chicken Breast Curry

with Easy Rice and Green Beans

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

Tags:
Family Friendly
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

80

Green Beans

1

Garlic Clove

260

Diced British Chicken Breast

1

Curry Powder Mix

40

Mango Chutney

10

Chicken Stock Paste

150

Soured Cream

(Contains Milk)

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

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Nutritional information

Energy (kJ)2681 kJ
Energy (kcal)641 kcal
Fat17.6 g
of which saturates9.4 g
Carbohydrate76.9 g
of which sugars15.3 g
Protein41.9 g
Salt1.76 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Garlic Press
Pan
Aluminum Foil

Instructions

Cook the Rice
1

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).

Get Prepped
2

While the rice cooks, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). 

Fry the Chicken
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Stir-fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Simmer your Sauce
4

Once the chicken is browned, stir in the garlic, curry powder and mango chutney to coat the chicken and cook for 1 min.

Pour the water for the sauce into the chicken pan (see pantry for amount) and stir in the chicken stock paste. Add the green beans and bring to the boil, then reduce the heat to medium.

Cover with a lid or foil and simmer until the beans are tender, about 5-7 mins.

Finish Up
5

Once the beans are tender and the chicken is cooked, remove the lid and stir in the soured cream.

Bring to the boil, then remove from the heat. Taste and add salt and pepper if needed. Add a splash of water if a little thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve
6

When ready, fluff up the rice with a fork and share between your bowls.

Spoon your coronation chicken curry over the top and tuck in.

Enjoy!