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Creamy Chicken Curry

Creamy Chicken Curry

with Mangetout and Fluffy Rice

Family
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It’s no coincidence that Chef Mimi’s creamy curry is packed with crunchy mangetout beans. ‘Mange Tout’ in French means ‘eat it all’ and that’s just want you’ll want to do with this great dish. Packing a serious flavour punch from our specially made Sri Lankan spice blend, and made perfectly creamy by the addition of Mimi’s favourite ingredient, greek yoghurt, this is the perfect thing to enjoy for your next curry night.

Allergens:Milk

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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

50 grams

Basmati Rice

280 grams

Diced Chicken Breast

½ sachet

Tomato Puree

1 pot(s)

Sri Lankan Curry Powder

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ sachet

Chicken Stock Powder

½ unit(s)

Green Bullet Chilli

1 pack(s)

Mangetout

100 grams

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate81 g
of which sugars17.0 g
Protein47 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Frying Pan
Cutting board
Lid
Bowl
Instructionsarrow up iconarrow up icon
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1

Pour the water (see ingredients for amount) into a large saucepan with a pinch of salt. Bring to the boil on high heat, then add the rice. Stir, then cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

2

In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken. Season with a pinch of salt and pepper. Stir and cook until browned, about 5 mins. TIP: You may need to do this in batches if your pan is small - you want the chicken to brown, not stew.

3

Add the tomato purée and Sri Lankan curry powder. Stir together and cook for 1-2 mins. Pour in the chopped tomatoes, water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder and bring to the boil. Reduce the heat to low and simmer until the curry has thickened slightly, 10 mins.

4

While the curry bubbles away, halve the green chilli, deseed and finely chop. Do any washing up whilst you have a moment.

5

Once the curry has been cooking for 10 mins, add the mangetout, cover with a lid (or some foil) and simmer until the chicken is cooked, 5 more mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Remove from the heat and stir in the greek yoghurt.

6

Taste and add more salt and pepper to the curry if you think it needs it. Fluff up the rice with a fork, and spoon into bowls. Divide the curry between your bowls, adding a sprinkling of chopped chilli for those who want a bit of a kick. Enjoy!