Creamy North Indian Chicken Curry
with green beans and broccolini
This curry is spiced, but in a pleasingly mild manner. Chicken, green beans and broccolini bulk out the plate while chilli adds as much bite as you like!
Tags:
Protein Rich
•Quick
Allergens:
Mustard
•Milk
•Barley
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
110 grams
Creme Fraiche
(Contains Milk)
75 grams
Green Beans
75 grams
Broccolini
1 unit(s)
Chilli
170 grams
Quinoa
1 unit(s)
Shallot
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3041 kJ
Energy (kcal)727 kcal
Fat27 g
of which saturates10.9 g
Carbohydrate70.6 g
of which sugars9.4 g
Dietary Fiber4.5 g
Protein51 g
Cholesterol0 mg
Salt2.08 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot with Lid
Instructions
1
- Boil a large pot of water for the quinoa.
- Stir in the quinoa and half the stock and bring back to the boil. Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins. Drain in a sieve and return to the pot, off the heat. Cover with a lid and set aside.
- Season to taste with salt and pepper.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Trim the green beans, then chop into thirds.
2
- Chop the broccolini into thirds.
- Halve and deseed the chilli. Finely chop.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the shallot and chicken. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Cook, stirring occasionally, 6-8 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Add North Indian spice and half the chilli (use less if you don't like spice). Fry for 1 min.
- Add green beans, broccolini, korma paste, creme fraiche, remaining stock, 100ml water and ½ tsp sugar (double both for 4p).
- Cover and simmer until the chicken is cooked through, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add a splash of water to loosen the sauce if needed. Once ready, season to taste with salt and pepper.
4
- Divide the quinoa between bowls.
- Top with the chicken curry.
- Scatter over the remaining chilli (use less if you don't like spice).
