Creamy Chicken Curry
with Green Beans and Fluffy Rice
We believe that sharing is caring, which is why it’s no secret what makes our creamy chicken curry so delicious. The Sri Lankan style curry blend in this dish is a mix of some classic Sri Lankan spices and herbs like cardamom, fenugreek seeds and cayenne. You’ll rarely find this blend anywhere else and it really portrays the true taste of Sri Lanka.
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
1
Onion
15
Easy Garlic
4
British Chicken Breasts
300
Basmati Rice
30
Tomato Puree
1.5
Sri Lankan Curry Powder
1
Chopped Tomatoes
1
Chicken Stock Pot
100
Water for Curry
200
Green Beans
1
Double Cream
(Contains Milk)
Not included in your delivery
600
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion into half moons. Trim the tops from the green beans and then chop each one into four pieces. Thinly slice the chicken breast widthways into ½cm wide strips. TIP: Remember to wash your hands after handling raw meat!
Pour the water (amount specified in the ingredient list) into a large saucepan with a pinch of salt. Bring to the boil on high heat and then add the basmati rice. Stir and then cover with a lid. Reduce the heat to medium and simmer, 10 mins. Once the 10 mins is up, remove from the heat and leave for another 10 mins (or until the curry is ready). TIP: Don't take the lid off as the rice will finish cooking in its own steam.
In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken. Season with a pinch of salt and black pepper. Stir and cook until browned, about 5 mins. TIP: You may need to do this in batches if your pan is small - you want the chicken to brown, not stew.
Add the onion to your frying pan, stir together and cook until the onion is soft, 5-6 mins. Add the garlic purée, tomato purée and Sri Lankan curry powder. Stir together and cook for 1 minute. Pour in the diced tomatoes, chicken stock pot and water (amount specified in the ingredient list). Stir to dissolve the stock pot and bring to the boil. Reduce the heat to low and simmer until the curry has thickened slightly, 10 mins.
Once the curry has cooked for 10 mins, add the double cream and simmer for 5 mins, then add the green beans, cover with a lid (or some foil) and simmer until the beans are cooked, 5 more mins.
Taste and add salt and black pepper to the curry if you think it needs it. Fluff up the rice with a fork and spoon into bowls. Divide the curry between your bowls. Enjoy!
