Caribbean Chicken Curry

Name: Caribbean Chicken Curry with Spinach Cauliflower Rice & Cashews
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 carrot; 1 Brown Onion; 3 clove garlic; 1 packet Diced Chicken; 1 sachet Chicken-Style Stock Powder; 1 packet coconut milk; 1 tsp brown sugar; ¼ cup water; 1 packet cauliflower rice; 1 bag baby spinach leaves; 1 packet Crushed Roasted Cashews; 1 sachet Mild Caribbean Jerk Seasoning

with Spinach Cauliflower Rice & Cashews

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A hearty chicken spiced and wrapped up in veggies and a coconutty sauce makes for a great curry. Let’s add a little something extra tonight and try out this chicken with spinach rice. We’re pretty sure this is a winner but we’ll leave the judging up to you.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Cashews/Noix de cajou

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

Brown Onion

3 clove

garlic

1 packet

Diced Chicken

1 sachet

Chicken-Style Stock Powder

1 packet

coconut milk

1 packet

cauliflower rice

1 bag

baby spinach leaves

1 packet

Crushed Roasted Cashews

(Contains: Cashews/Noix de cajou; )

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

Nutrition Values

Energy (kJ)1664 kJ

Fat26.4 g

of which saturates16.8 g

Carbohydrate23.3 g

of which sugars12.4 g

Dietary Fibre12.7 g

Protein44.1 g

Sodium1369 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.

Utensils

•Large Non-Stick Pan

•Medium Non-Stick Pan

Cooking Steps

• Thinly slice carrot into half-moons. Thinly slice onion. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning, chicken-style stock powder and half the garlic and cook until fragrant, 1 minute. Transfer to a bowl. • Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and onion until softened, 4-5 minutes. • Add coconut milk, the brown sugar and water, then return the chicken and any resting juices to the pan. Reduce heat to medium and cook, until slightly thickened, 3-4 minutes. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the curry is cooking, heat a medium frying pan over high heat with a drizzle of olive oil. Cook cauliflowerrice until softened, 2-4 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. • Remove pan from the heat, then stir through baby spinach leaves until wilted, 1-2 minutes. Season with salt and pepper.