Korma Spiced Chicken Pilaf
with Garlicky Green Beans and Peas
- Mustard
- Milk
This Korma Spiced Chicken Pilaf uses the Indian technique of pilaf, a sautéed rice dish, flavouring it with warming korma curry paste and sweet mango chutney. Stir through tender chicken and green beans for colour and texture.
Ingredients
1 unit(s)
Onion
1 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains: Mustard)
150 grams
Basmati Rice
10 grams
Vegetable Stock Paste
80 grams
Green Beans
½ unit(s)
Lime
240 grams
Diced British Chicken Breast
120 grams
Peas
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
Utensils
Instructions
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the onion and cook, stirring occasionally, until softened, 5-6 mins.
Stir in the korma curry paste and half the garlic, then cook for 1 min more.
Stir the rice, veg stock paste and water for the rice (see pantry for amount) into the onion pan 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).
While the rice cooks, trim the green beans and cut into thirds.
Zest and halve the lime (see ingredients for amount).
When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and diced chicken. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir-fry until the beans are starting to char and the chicken is browned all over, 5-6 mins.
Once the beans are charred, add the peas to the pan and stir-fry for 3-4 mins more.
Stir in the remaining garlic and cook for 1 min more, then remove from the heat. IMPORTANT: The chicken is cooked when pink on the outside and opaque in the middle.
Once the rice is cooked, fluff it up with a fork and stir through the mango chutney.
Add the mango rice, lime zest and a good squeeze of lime juice to your pan of prawns and beans. Stir together until combined.
Taste and add salt, pepper and more lime juice if needed.
Spoon the chicken pilaf into bowls, then top with a dollop of yoghurt.
Cut the remaining lime into wedges and serve alongside for squeezing over.
