Cauliflower, Potato, Chicken Breast and Green Bean Curry
with Garlic Butter Rice
This Cauliflower, Potato, Chicken Breast and Green Bean Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
300 grams
Cauliflower Florets
80 grams
Green Beans
75 grams
Tikka Masala Paste
1 carton(s)
Tomato Passata
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
260 grams
Diced British Chicken Breast
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potato into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount). When hot, add the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).
Meanwhile, halve any large cauliflower florets.
Halfway through roasting, add the cauliflower to the potato baking tray. Drizzle with oil, season with salt and pepper, then toss everything to evenly coat.
Spread out in an even layer and roast for the remaining time until golden and tender, 15-20 mins. Turn halfway through.
While everything cooks, trim the green beans, then cut into thirds.
While everything cooks, heat a large frying pan on medium heat with a drizzle of oil. Once hot, add the diced chicken to the pan. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once softened, add the tikka paste and remaining garlic to the pan. Cook for 1 min.
Stir the passata and water for the curry (see pantry for amount) into the green beans. Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Once the curry has thickened, stir in the roasted veg, three quarters of the creme fraiche and the mango chutney. Cook until piping hot, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Spoon the chicken and veg curry alongside the rice, then top with a spoonful of the remaining creme fraiche.
Enjoy!
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