Easy Peasy Fragrant Chicken Curry
with Young Pea Pods, Green Beans and Jasmine Rice
Ready in just 15 minutes, our Easy Peasy Fragrant Chicken Curry is lightly spiced but fully delicious. Layers of flavour are built through ginger, lime and mild Indonesian style spice mix.
Tags:
Family Friendly
•High Protein
•Calorie Smart
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
80 grams
Green Beans
240 grams
Diced British Chicken Breast
80 grams
Young Pea Pods
150 grams
Jasmine Rice
1 unit(s)
Lime
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Indonesian Style Spice Mix
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
Not included in your delivery
½ tsp
Sugar
Nutritional information
Energy (kJ)2612 kJ
Energy (kcal)624 kcal
Fat18.9 g
of which saturates14.4 g
Carbohydrate71.4 g
of which sugars7.9 g
Dietary Fiber5 g
Protein39.8 g
Salt1.69 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Kettle
•Large Frying Pan
•Large Saucepan
•Sieve
Instructions
1
- Boil a half-full kettle.
- While it boils, trim the green beans. Cut into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, green beans and young pea pods, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
2
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- While the rice cooks, quarter the lime.
3
- Stir the tomato puree, ginger puree, Indonesian style spice mix, coconut milk, chicken stock paste and sugar (see pantry) into the frying pan.
- Lower the heat. Simmer, 3-4 mins. IMPORTANT: Cook the chicken so there's no pink in the middle.
- Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
4
- Once the rice is cooked, drain. Share between your bowls.
- Spoon over the chicken curry.
- Serve with any remaining lime quarters for squeezing over.
Enjoy!
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