Comforting Indian Coconut Chicken Curry

Name: Comforting Indian Coconut Chicken Curry with Rapid Rice & Broccoli
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 packet Broccoli Florets; 300 g Diced Chicken; 1 packet Basmati Rice; 1 sachet Mumbai Spice Blend; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 packet Coconut Milk; 1 drizzle olive oil; 1 tsp brown sugar

with Rapid Rice & Broccoli

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This creamy coconut chicken curry is like a golden sunset. Filled to the brim with bright veggies and a fragrant coconut sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night.

This recipe is under 650kcal per serving.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Broccoli Florets

300 g

Diced Chicken

1 packet

Basmati Rice

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

Nutrition Values

Calories531 kcal

Energy (kJ)2220 kJ

Fat18.7 g

of which saturates15.3 g

Carbohydrate71.6 g

of which sugars8.6 g

Dietary Fibre5.9 g

Protein46.5 g

Sodium1490 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 Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.

• While the rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook diced chicken, carrot and broccoli, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. • Add mild North Indian spice blend and Mumbai spice blend, then cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the brown sugar, then cook until thickened, 2-3 minutes.