Indonesian Spiced Fragrant Chicken Curry
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Indonesian Spiced Fragrant Chicken Curry

Indonesian Spiced Fragrant Chicken Curry

with Green Beans and Jasmine Rice

Looking for a super quick and tasty midweek dinner option? Try cooking up our Indonesian Spiced Fragrant Chicken Curry in just 15 minutes for a delicious and speedy meal.

Tags:
Super Quick
Family Friendly
High Protein
Under 650 calories
New

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

240 grams

Diced British Chicken Breast

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

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Nutritional information

Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat19.1 g
of which saturates14.5 g
Carbohydrate73.4 g
of which sugars7.2 g
Protein40.9 g
Salt1.76 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Kettle
Medium Saucepan

Instructions

Get Frying
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 and green beans, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Rice On
2
  • Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 10-12 mins. 
  • While the rice cooks, quarter the lime.
Sauce Time
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 and 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.
Dinner's Ready!
4
  • Once the rice is cooked, drain. Share out between your bowls.
  • Spoon over the chicken curry.
  • Serve with any remaining lime quarters for squeezing over.

Enjoy!