Creamy Chicken Curry
with Green Beans and Fluffy Rice
We believe that sharing is caring, which is why it’s no secret what makes our creamy chicken curry so delicious. The Sri Lankan curry blend in this dish is a mix of some classic Sri Lankan spices and herbs like cardamom, fenugreek seeds and cayenne. You’ll rarely find this blend anywhere else and it really portrays the true taste of Sri Lanka.
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
Mangetout
½
Red Bullet Chilli
1
Creme Fraiche
(Contains Milk)
560
Diced Chicken Breast
150
Basmati Rice
20
Tomato Puree
1
Sri Lankan Curry Powder
1
Chopped Tomatoes
½
Chicken Stock Pot
50
Water for Curry
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
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.
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.
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.
While the curry bubbles away, halve the red chilli, deseed and finely chop. Do any washing up whilst you have a moment.
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 crème fraîche.
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!
