Mild Sri Lankan Coconut Chicken Curry

Name: Mild Sri Lankan Coconut Chicken Curry with Rice & Baby Broccoli
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 packet Jasmine rice; 1 sachet mild sambal seasoning; 300 g Diced Chicken; 1 Baby Broccoli; 1 packet Garlic Paste; 1 packet Coconut Milk; 1 drizzle olive oil; 1.25 cup water; 1 tbs soy sauce; 1 tsp vinegar (white wine or rice wine)

with Rice & Baby Broccoli

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Rich, fragrant and bursting with warm spices, this easy coconut chicken curry is a beaming bowl of pure comfort! Served with fluffy rice and tender greens, it’s a creamy, dreamy dish that’ll transport your taste buds straight to the tropics.

Allergens:

Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

1 sachet

mild sambal seasoning

300 g

Diced Chicken

Baby Broccoli

1 packet

Garlic Paste

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten. )

1 tsp

vinegar (white wine or rice wine)

Nutrition Values

Calories388 kcal

Energy (kJ)1620 kJ

Fat23.6 g

of which saturates16 g

Carbohydrate31.4 g

of which sugars4.4 g

Dietary Fibre4.2 g

Protein41.5 g

Sodium972 mg

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.

Cooking Steps

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes. • Reduce heat to medium then add mild sambal seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, vinegar and a splash of water until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through baby broccoli until combined. Season to taste.

• Divide rice and Sri Lankan coconut chicken curry between bowls. Enjoy! • If you've added a fancify add-on bundle, slice lime into wedges and squeeze over some lime juice. Garnish with granulated peanuts and torn coriander. Serve with any remaining lime wedges.