Indonesian Spiced Fragrant Chicken Curry
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Indonesian Spiced Fragrant Chicken Curry

with Green Beans and Jasmine Rice

Family Friendly
Super Quick
High Protein

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


serving amount

80 grams

Green Beans

240 grams

Diced Chicken Breast

150 grams

Jasmine Rice

1 unit(s)


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



Nutritional information

Energy (kJ)2604 kJ
Energy (kcal)622 kcal
Fat19 g
of which saturates14.4 g
Carbohydrate69.4 g
of which sugars6.7 g
Protein40.9 g
Salt1.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Large Saucepan


  • 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.
  • Meanwhile, pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 12-13 mins. 
  • While the rice cooks, quarter the lime.
  • 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.
  • Once the rice is cooked, drain. Share between your bowls.
  • Spoon over the chicken curry.
  • Serve with any remaining lime quarters for squeezing over.