Korma Style Prawn Curry with Chicken

Name: Korma Style Prawn Curry with Chicken with green beans, broccolini and quinoa
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 150 grams Prawns; 1 sachet(s) North Indian Style Spice Mix; 1 sachet(s) Korma Curry Paste; 110 grams Creme Fraiche; 100 grams Green Beans; 75 grams Broccolini; 1 unit(s) Chilli; 1 sachet(s) Vegetable Stock; 170 grams Quinoa; 1 unit(s) Shallot; 260 grams Diced Irish Chicken Breast; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with green beans, broccolini and quinoa

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Eat Me First

Allergens:

Crustaceans

•Mustard

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

110 grams

Creme Fraiche

(Contains: Milk)

100 grams

Green Beans

75 grams

Broccolini

1 unit(s)

Chilli

1 sachet(s)

Vegetable Stock

170 grams

Quinoa

1 unit(s)

Shallot

260 grams

Diced Irish Chicken Breast

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3152 kJ

Energy (kcal)753 kcal

Fat24.1 g

of which saturates10.6 g

Carbohydrate72.3 g

of which sugars9.9 g

Dietary Fiber10.3 g

Protein61.3 g

Cholesterol78 mg

Salt4.32 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

•Pan with Lid

•Pot with Lid

Cooking Steps

Rinse the quinoa in cold water until it runs clear. Boil 280ml lightly salted water (per 2P) in a medium pot with a tight-fitting lid.
Add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
Reduce the heat to medium-low and cook, covered, a further 7-8 mins. Remove from the heat and cover to keep warm.
Meanwhile, halve, peel and chop the shallot into small pieces.
Trim the green beans, then chop into thirds.

Chop the broccolini into thirds.
Halve the chilli and discard the core and seeds. Finely chop (prep less if you don't like spice).
Place a pan over medium-high heat with a drizzle of oil.
Add the chicken, season with salt and pepper and fry for 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Add the shallot, green beans, broccolini and prawns. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Cook, stirring occasionally, 4-5 mins.

Add North Indian spice and half the chilli. Fry for 1 min.
Pop in korma paste, creme fraiche, stock, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
Cover and simmer until prawns are cooked through, 2-3 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle. 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.