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Caribbean Coconut Chicken & Veggie Curry

Caribbean Coconut Chicken & Veggie Curry

with Pineapple Salsa & Jasmine Rice

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Serve up the flavours of Caribbean cuisine in a colourful and exciting bowl! With fluffy basmati rice and a creamy coconut chicken curry loaded with all kinds of veggies, then topped off by a scattering of charred pineapple salsa, this bowl gets better with every bite.

Tags:Quick
Allergens:

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

carrot

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 bag

green beans

1 bag

coriander

1 box

coconut cream

1 bag

baby spinach leaves

1 packet

chicken breast

½

lemon

½

fresh chilli

½ packet

tomato paste

1 sachet

vegetable stock powder

1 packet

peeled pumpkin pieces

1 tin

pineapple slices

2 clove

garlic

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4025 kJ
Fat36.6 g
of which saturates26.1 g
Carbohydrate104.1 g
of which sugars33.9 g
Protein46.9 g
Sodium1415 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Slice the carrot into half-moons. Place the peeled & chopped pumpkin, carrot and a drizzle of olive oil on a lined oven tray. Season with pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

2

While the veggies are roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, trim and halve the green beans. Finely chop the garlic. Drain and roughly chop the pineapple slices. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the long green chilli (if using). In a medium bowl, combine the pineapple, lemon zest and coriander. Set aside.

4

Cut the chicken into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with another drizzle of olive oil. Cook the green beans, stirring, until softened, 4-5 minutes. Add the garlic, mild Caribbean jerk seasoning and tomato paste (see ingredients) and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the curry), coconut cream and vegetable stock powder. Bring to a simmer and cook until slightly thickened, 3-4 minutes.

5

Stir the roasted veggies, chicken, baby spinach leaves and a squeeze of lemon juice through the curry.

TIP: Add a splash of water if the curry looks too thick.

6

Stir the chilli through the pineapple salsa. Divide the basmati rice between bowls. Top with the Caribbean coconut chicken and veggie curry and pineapple salsa. Serve with any remaining lemon wedges.