Coronation Chicken Curry

Name: Coronation Chicken Curry with Easy Rice and Green Beans
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 150 Basmati Rice; 80 Green Beans; 1 Garlic Clove**; 260 Diced British Chicken Thigh; 1 Curry Powder Mix; 40 Mango Chutney; 10 Chicken Stock Paste; 150 Soured Cream; 300 Water for the Rice; 100 Water for the Sauce

with Easy 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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

Green Beans

Garlic Clove**

260

Diced British Chicken Thigh

Curry Powder Mix

Mango Chutney

Chicken Stock Paste

150

Soured Cream

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

Nutritional information

Energy (kcal)703 kcal

Energy (kJ)2942 kJ

Fat27.8 g

of which saturates12.4 g

Carbohydrate77.1 g

of which sugars15.3 g

Protein39.1 g

Salt1.8 g

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

Utensils

•Lid

•Medium Saucepan

•Garlic Press

•Pan

•Aluminum Foil

Instructions

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).

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

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

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.

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.

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.