Creamy Chicken Curry
with Mangetout and Fluffy Rice
It’s no coincidence that Chef Mimi’s creamy curry is packed with crunchy mangetout beans. ‘Mange Tout’ in French means ‘eat it all’ and that’s just want you’ll want to do with this great dish. Packing a serious flavour punch from our specially made Sri Lankan spice blend, and made perfectly creamy by the addition of Mimi’s favourite ingredient, greek yoghurt, this is the perfect thing to enjoy for your next curry night.
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
260
Diced Chicken Breast
½
Chicken Stock Powder
1
Green Chilli
150
Basmati Rice
1
Finely Chopped Tomatoes with Onion and Garlic
15
Tomato Puree
1
Sri Lankan Style Curry Powder
112.5
Creme Fraiche
(Contains Milk)
Sri Lankan Curry Powder
150
Mangetout
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water (see ingredients for amount) into a large saucepan with a pinch of salt. Bring to the boil on high heat, then add the rice. Stir, then cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: 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 diced chicken. Season with a pinch of salt and 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 tomato purée and Sri Lankan curry powder. Stir together and cook for 1-2 mins. Pour in the chopped tomatoes, water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder and bring to the boil. Reduce the heat to low and simmer until the curry has thickened slightly, 10 mins.
While the curry bubbles away, halve the green chilli, deseed and finely chop. Do any washing up whilst you have a moment.
Once the curry has been cooking for 10 mins, add the mangetout, cover with a lid (or some foil) and simmer until the chicken is cooked, 5 more mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Remove from the heat and stir in the greek yoghurt.
Taste and add more salt and 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, adding a sprinkling of chopped chilli for those who want a bit of a kick. Enjoy!
