Chicken Breast Tikka Style Curry
with Green Beans and Ginger Rice
This Chicken Breast Tikka Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
15 grams
Ginger Puree
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
80 grams
Green Beans
260 grams
Diced British Chicken Breast
75 grams
Tikka Masala Paste
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
Not included in your delivery
200 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pop a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. When hot, add the ginger puree 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).
In the meantime, peel and grate the garlic (or use a garlic press).
Trim the green beans.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the chicken has 5 mins left, stir through the green beans and continue to cook for the remaining amount of time.
Add the garlic and tikka paste to the chicken pan and cook until fragrant, 1-2 mins.
Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) and simmer until thickened slightly, 2-3 mins.
When everything's ready, fluff up the rice with a fork.
Taste your curry and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share your rice between your serving bowls.
Top with your chicken tikka style curry.
Enjoy!
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