North Indian Style Chicken Curry
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North Indian Style Chicken Curry

with green beans and broccolini

This curry is spiced, but characteristically for a korma, in a pleasingly mild manner. Prawns, green beans and broccolini bulk out the plate while chilli adds as much bite as you like!

Tags:
Quick
Discovery
Protein Rich
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 Chicken Breast

2 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

½ tsp

Sugar

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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
Protein48.5 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

Get Prepped
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 the chilli and discard the core and seeds. 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.
3
  • Add North Indian spice and half the chilli (use less if you don't like spice). Fry for 1 min.
  • Pop in beans, broccolini, korma paste, creme fraiche, remaining stock, 100ml water and ½ tsp sugar (double both for 4p).
  • Cover and simmer until beans, broccolini and chicken are cooked through, 5-7 mins. IMPORTANT: The 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).
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