HelloHero: Chicken & Halloumi Korma Curry
with Rapid Rice & Crispy Shallots
There's nothing like mildly-spiced curry made with creamy coconut milk for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!
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
Ingredients
1
Basmati Rice
1
Halloumi
(Contains Milk; )
1
baby leaves
1
Carrot
1
Green beans
1
Diced Chicken
1
Mild North Indian Spice Blend
1
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1
Coconut Milk
1
Crispy Shallots
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
brown sugar
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan. • In a medium bowl, place halloumi and cover with water to soak.
• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken and mild North Indian spice blend until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. • Stir through baby spinach leaves until just wilted. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken and mild North Indian spice blend until browned and cooked through, 4-5 minutes. • Add halloumi until golden brown, 1-2 minutes each side. • Add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. • Stir through baby spinach leaves until just wilted. Season to taste.
• Divide rapid rice between bowls. • Top with chicken korma curry. • Sprinkle over crispy shallots to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide rapid rice between bowls. • Top with chicken and halloumi korma curry. • Sprinkle over crispy shallots to serve. Enjoy!