Coronation Chicken Curry

Name: Coronation Chicken Curry with Fluffy Rice and Green Beans
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 150 Basmati Rice; 1 Echalion Shallot; 80 Green Beans; 1 Garlic Clove**; 1 Coriander; 260 Diced Chicken Breast; 1 Curry Powder Mix; 40 Mango Chutney; 10 Chicken Stock Paste; 150 Soured Cream; 300 Water for the Rice; 150 Water for the Sauce

with Fluffy Rice and Green Beans

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This Coronation Chicken 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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Echalion Shallot

Green Beans

Garlic Clove**

Coriander

260

Diced Chicken Breast

Curry Powder Mix

Mango Chutney

Chicken Stock Paste

150

Soured Cream

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

150

Water for the Sauce

Nutritional information

Energy (kcal)668 kcal

Energy (kJ)2793 kJ

Fat17.7 g

of which saturates9.7 g

Carbohydrate82 g

of which sugars19.2 g

Protein45.1 g

Salt1.9 g

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

Utensils

•Medium Saucepan

•Lid

•Chopping Board

•Garlic Press

•Knife

•Spoon

•Grill Pan

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 of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Halve, peel and thinly slice the shallot. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and season with salt and pepper. Stir-fry until the chicken is browned, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. TIP: Fry the chicken in batches if your pan is small as you want it to fry, not stew. Once the chicken is browned, add the shallot to the pan and cook with the chicken, stirring frequently until softened, 3-4 mins.

Stir in the garlic, curry powder and mango chutney to coat the chicken, and cook for 1 min. Pour in the water (see ingredients for amount) and stir in the chicken stock paste. Add the beans, bring to the boil, then reduce the heat to medium and cover the pan with a lid or some tin foil. Simmer until the beans are tender, about 5-7 mins.

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. IMPORTANT: The chicken is cooked when no longer pink in the middle. Stir in half the coriander. Taste and add salt and pepper if you feel it needs it.