HelloHero: Bengali-Style Chicken & Lemongrass Curry
with Rapid Rice & Crushed Peanuts
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that’s undeniably tasty!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
jasmine rice
1
carrot
2 clove
garlic
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
½ packet
tomato paste
½ packet
Bengal Curry Paste
1 packet
coconut milk
2 tsp
brown sugar
(May be present: Milk, Gluten, Soy, Sesame, Almond, Peanuts, Cashew, Pistachio, Walnut)
1 packet
Baby Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Cashew, Pistachio, Walnut, Wheat, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut)
Not included in your delivery
olive oil
¼ cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse and set aside.
• While the rice is cooking, thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it’s no longer pink inside
•Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. • Add ginger & lemongrass paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.
• Divide rapid rice between bowls. Top with Bengali-style chicken and lemongrass curry. • Sprinkle over crushed peanuts to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling over the peanuts!
