With HelloFresh offers being so good for new customers, my first box of goodies contained a mild curry that I would happily eat again.
My first box cost me £10.50 for three different meals, serving two portions for each meal.
I chose the Tandoori chicken masala curry, and I am so glad that I did because it was incredibly easy to make and it tasted so good.
HelloFresh sent all the ingredients needed for the recipe already packaged in the correct quantities which made cooking a breeze.
Plus, I am a fan of making something quick and delicious, and on that front, this recipe delivered the results I wanted.
HelloFresh Tandoori chicken masala curry
Serves: two people
Ingredients:
150g basmati rice
260g diced chicken thigh
Two garlic gloves
30g tomato purée
Tandoori masala mix
10g chicken stock paste
75g créme fraiche
40g mango chutney
40g baby spinach
Crispy onions
You will notice that the content of the spice mix is hidden, but Allrecipes has revealed a way to whip up your own in five minutes.
Serving a total of eight, you can make the Tandoori spice mix by combining the following in a bowl:
Two tablespoons ground coriander
One-and-a-half tablespoons of ground cumin
One teaspoon of garlic powder
One teaspoon of ground ginger
One teaspoon of ground cloves
One teaspoon of ground mace
One teaspoon of ground fenugreek
One teaspoon of ground cinnamon
One teaspoon of ground black pepper
One teaspoon of ground cardamom
Half a teaspoon of ground nutmeg
Store cupboard essentials are also needed for the Tandoori chicken masala curry that is not sent as part of the HelloFresh package. For this recipe, they are:
Oil
Salt
Pepper
Butter
Method
When it comes to making the Tandoori chicken masala curry, the straightforward instructions leave no room for error, and the pictures help too.
Cook the rice
First, boil a half-full kettle. Pour the boiled water into a large saucepan with a quarter teaspoon of salt on high heat. Add the rice and cook for 10 to 12 minutes.
Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.
Fry the chicken
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over (five to six minutes), turning occasionally.
Add the spices
Once the chicken has browned, add the tomato puree, (peeled and crushed) garlic, and Tandoori masala mix to the pan. Mix well and cook until fragrant (one minute).
Time to simmer
Next, stir in the chicken stock paste and 15ml of water to the curry. Bring to the boil, then lower the heat to simmer.
Finishing touches
Once the chicken is cooked, stir in the creme fraiche, mango chutney and 20g of butter. Add the spinach to the pan, a handful at a time until wilted.
Taste and season with salt and pepper, then share the rice out between serving bowls, add on the Tandoori chicken masala curry and crispy onions, then enjoy it as I did.
