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Diced Chicken Breast Korma Style Curry

Diced Chicken Breast Korma Style Curry

Diced Chicken Breast Korma Style Curry

with Green Beans and Basmati Rice

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This Diced Chicken Breast Korma Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Mustard

•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 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Echalion Shallot

80

Green Beans

260

Diced Chicken Breast

50

Korma Curry Paste

(Contains: Mustard)

15

Honey

10

Chicken Stock Paste

75

Creme Fraiche

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

50

Water for the Curry

Nutritional information

Energy (kcal)650 kcal

Energy (kJ)2719 kJ

Fat20.4 g

of which saturates9.1 g

Carbohydrate73.8 g

of which sugars12.5 g

Protein41.1 g

Salt2.6 g

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

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Instructions

Cook the Rice

1

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).

Get Prepped

2

Meanwhile, halve, peel and chop the shallot into small pieces.

Trim the green beans and cut into thirds.

Fry the Chicken

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper.

Fry until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the Flavour

4

Once the chicken has browned, add the shallot and fry until softened, 3-4 mins.

Stir in the korma style paste, honey, chicken stock paste, and water for the curry (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Curry Up

5

Add the creme fraiche and green beans to the pan, stir together, then bring to the boil.

Simmer, stirring occasionally, until the beans are tender and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve

6

When the curry is ready, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and share between your bowls. Top with your chicken korma style curry.

Enjoy!

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