Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4117 / 984
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Rinse the rice. Add the rice, a pinch of salt and the measuredwater to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
Meanwhile, peel and finely chop the red onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until softened. Add the gingergarlicpaste, cardamom pods, coriandercuminpowder, garam masala, turmeric and a pinch of chilli powder(spicy!). Fry for 1 min further.
Tip!Sensitive to spice? Go easy on the chilli powder.
Add the tomato paste and fry for 1 min further. Add the mango chutney, 0.5/1/1 chickenstockcube and coconut cream.
4 Add chicken
Chop the chicken into bite-sized pieces and add them to the pan. Simmer for 12-15 min further or until the chicken is cooked through. Season with salt and pepper to taste.
5 Cook green beans
Meanwhile, bring a pot of salted boiling water to the boil. Trim the greenbeans. Once the water Is boiling, add the greenbeans and cook for 3-4 min or until tender. Drain once cooked. Return the greenbeans to the pot with the butter and nigellaseeds. Stir until the butter melts through. Season with salt and pepper to taste.
Divide the basmatirice and chickenkorma curry among bowls. Serve the green beans alongside. Garnish with the almondflakes and fresh corianderleaves.