Yellow Chicken Curry

Name: Yellow Chicken Curry with Basmati Rice and Green Beans
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Shallots; 2 Piece of Garlic cloves; 150 Grams of Green beans; 15 Grams of Fresh coriander; 1 Tbsp of Vegetable oil; 4 Grams of Curry powder; 2 Grams of Turmeric powder; 1 Tsp of Salt; 200 ML of Water; 3 Piece of Lime leaves; 1 Piece of Chicken stock cube; 10 ML of Fish sauce; 40 ML of Sweet chilli sauce; 170 Grams of Natural yogurt; 1 Piece of Lime; 20 Grams of Crispy onions; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water

with Basmati Rice and Green Beans

Enjoy this light curry, packed with flavour!

74 Reviews

Cals 729 · Prot 61 · Carbs 95 · Fat 11

Family Friendly

30 min

Yellow Chicken Curry with Basmati Rice and Green Beans

Enjoy this light curry, packed with flavour!

74 Reviews

Cals 729 · Prot 61 · Carbs 95 · Fat 11

Family Friendly

Ingredients

Curry

Chicken breast

400 Grams

Shallots

1 Piece

Garlic cloves

2 Piece

Green beans

150 Grams

Fresh coriander

15 Grams

Vegetable oil

1 Tbsp

Curry powder

4 Grams

Turmeric powder

2 Grams

Salt

0.5 Tsp

Water

200 ML

Lime leaves

3 Piece

Chicken stock cube 4*5*9*15*

0.5 Piece

Fish sauce 6*10*

10 ML

Sweet chilli sauce

40 ML

Natural yogurt 4*

170 Grams

Lime

1 Piece

Crispy onions 10*11*

20 Grams

Rice

Basmati rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3062 / 729
Fats (g)	11.4
of which saturated (g)	2.9
Carbohydrates (g)	95
of which sugars (g)	21.8
Fibers (g)	5.8
Proteins (g)	60.7
Salt (g)	3.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the shallots. Peel and mince the garlic. Trim the green beans and cut them in half. Chop the coriander. Chop the chicken into bite-sized pieces.

2 Boil rice

Add the rice, a pinch of salt and the measured water to a pan 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. Once cooked, remove the pan from heat and keep covered until serving.

3 Fry chicken

Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the garlic, curry powder and turmeric. Cook for 1 min further. Add the chicken pieces with a pinch of salt and cook for 2 min (it doesn't need to be cooked through at this point!).

4 Simmer

Add the measured water, lime leaves and 0.5 stock cube. Bring to a simmer and cook, covered, for 4 min. Add the green beans and cook for 4 min further.

Tip! Make a small tear in each of the lime leaves. This will help them release more flavour!

5 Finish curry

Meanwhile, whisk the yogurt in a small bowl or jug with the sweet chilli sauce. Once the chicken is cooked through and the green beans are tender, remove the pan from the heat. Add the yogurt mixture. Whisk well.

6 Serve

Stir half of the coriander, fish sauce and a squeeze of lime juice through the curry. Divide the rice between bowls and top with the chicken curry. Garnish with the remaining coriander and the crispy onions.

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