HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken Curry
topBanner
Creamy Chicken Curry

Creamy Chicken Curry

with Green Beans and Fluffy Rice

Read more

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.

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

1 pack(s)

Mangetout

½ unit(s)

Red Bullet Chilli

1 pack(s)

Creme Fraiche

(ContainsMilk)

560 grams

Diced Chicken Breast

150 grams

Basmati Rice

20 grams

Tomato Puree

1 pot(s)

Sri Lankan Curry Powder

1 pack(s)

Chopped Tomatoes

½ sachet

Chicken Stock Pot

50 milliliter(s)

Water for Curry

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)2824 kJ
Energy (kcal)675 kcal
Fat20.0 g
of which saturates9.0 g
Carbohydrate80 g
of which sugars18.0 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
Fork
Instructionsarrow up iconarrow up icon
download icondownload icon
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 red 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 crème fraîche.

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!