Chicken Korma Curry

Name: Chicken Korma Curry with Rapid Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 packet Crispy Shallots; 1 packet Mild Curry Paste; 1 packet Green beans; 1 packet baby leaves; 300 g Diced Chicken; 1 packet Basmati Rice; 1 Carrot; 1 packet Coconut Milk; ½ tsp brown sugar; 1 drizzle olive oil; 20 g butter

with Rapid Rice & Crispy Shallots

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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!

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Allergens:

Soy

•Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Crispy Shallots

1 packet

Mild Curry Paste

1 packet

Green beans

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Basmati Rice

Carrot

1 packet

Coconut Milk

Not included in your delivery

½ tsp

brown sugar

1 drizzle

olive oil

20 g

butter

Nutrition Values

Calories587 kcal

Energy (kJ)2460 kJ

Fat21.2 g

of which saturates16.8 g

Carbohydrate83.1 g

of which sugars13.7 g

Dietary Fibre5.2 g

Protein44.3 g

Sodium1500 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

•Lid

•Large Frying Pan

•Medium Saucepan

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. • Stir through the butter and salad leaves, until wilted. Cover to keep warm.

• 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.

• Cut chicken thigh into 2cm chunks. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken and mild North Indian spice blend until browned and cooked through, 4-5 minutes. • Add mild curry paste, light coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. Season to taste.