North Indian Style Coconut Chicken Breast Curry
with Green Beans and Zesty Rice
This North Indian Style Coconut Chicken Breast 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
80 grams
Green Beans
1 unit(s)
Garlic Clove
1 unit(s)
Lime
150 grams
Jasmine Rice
260 grams
Diced British Chicken Breast
1 sachet(s)
North Indian Style Spice Mix
200 milliliter(s)
Coconut Milk
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Curry
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Trim and halve the green beans.
Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt 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, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir in the North Indian style spice mix and garlic. Cook, stirring, for 1 min.
Stir in the coconut milk, ketjap manis, soy sauce, water for the curry, sugar (see pantry for both amounts) and the green beans, then season with salt and pepper.
Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, the beans are tender and the chicken is cooked through, 8-10 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the curry is cooked, stir in half the lime juice.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork and stir through the lime zest.
When ready, share the zesty rice between your bowls.
Top with the chicken curry and serve with the remaining lime wedges for squeezing over.
Enjoy!
