HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGolden Chicken Curry
Golden Chicken Curry

Golden Chicken Curry

with Green Beans, Bell Peppers and Yellow Rice

Read more

The secret ingredient in this golden-hued rice is turmeric, which has powerful anti-inflammatory and anti-oxidant properties that may help our bodies fight against diseases.


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 Time30 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

227 g

Red Bell Pepper

10 g


30 g


170 g

Green Beans, trimmed

10 g


1 tbsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

170 g

Basmati Rice

1 g

Ground Cardamom

¼ tsp


1 can

Diced Tomatoes

1 unit

Chicken Broth Concentrate

56 g

Red Onion

Not included in your delivery


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2874 kJ
Calories687 kcal
Fat8.0 g
Saturated Fat2.0 g
Carbohydrate105 g
Sugar17.0 g
Dietary Fiber9 g
Protein48 g
Cholesterol141 mg
Sodium1132.0 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Measuring Spoons
Medium Pot
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce.* In a medium pot, bring 1 1/2 cups salted water (double for 4 ppl) to a boil. Core, then cut the bell pepper(s) into thin strips. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 ppl).


Add the rice, a pinch of cardamom and a pinch of turmeric to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a medium bowl, coat the chicken with half the curry powder and a drizzle of oil. Season with salt and pepper.


Heat a large non-stick pan over medium heat. Add the chicken to the dry pan. Cook until golden-brown, 2-3 min per side. Transfer to a plate. (Don't worry if the chicken is not cooked through at this step!) Add a drizzle of oil, then the onions and bell peppers. Cook, stirring occasionally, until the peppers start to soften, 2-3 min.


Add the garlic, ginger and remaining curry powder to the pan. Cook for 1 min. Add the diced tomatoes, broth concentrate(s) and 1/4 cup water (double for 4 people). Bring to a boil over high heat, then reduce heat to medium-low. Add the chicken and beans. Simmer until the chicken is cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 175°F.**)


Meanwhile, roughly chop the cilantro. When the rice is finished cooking, fluff with a fork and stir in half the cilantro. Season with salt and pepper.


Divide the golden rice between bowls. Top with the chicken curry. Sprinkle with the remaining cilantro.