Curry-Spiced Chicken, Halloumi & Rice

Name: Curry-Spiced Chicken, Halloumi & Rice with Veggies & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Red Onion; 1 sachet Coriander; 1 packet Mild Curry Paste; 1 sachet Curry Powder; 300 g Diced Chicken; 1 packet Basmati Rice; 1 packet Baby Leaves; 1 packet Tamarind Paste; 1 packet Greek-Style Yoghurt; 1 packet Coconut Milk; 1 packet Green beans; 1 packet Halloumi; 1 drizzle olive oil; 1.5 cup water (for the rice); ½ cup water; 1 tbs brown sugar

with Veggies & Yoghurt

Get up to $175 off

In the mood for Indian? We've got you covered with this chicken, halloumi & veggie curry all the way from Southern India. Combining a mix of delicious flavours from tamarind to curry powder, this recipe is guaranteed to take you on a whole new cultural journey.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 sachet

Coriander

1 packet

Mild Curry Paste

(Contains: Soy; )

1 sachet

Curry Powder

300 g

Diced Chicken

1 packet

Basmati Rice

1 packet

Baby Leaves

1 packet

Tamarind Paste

(May be present: Fish, Soy, Gluten, Almond, Eggs, Wheat, Sesame, Milk, Cashew. )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Coconut Milk

1 packet

Green beans

1 packet

Halloumi

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

½ cup

water

1 tbs

brown sugar

Nutrition Values

Energy (kJ)4290 kJ

Calories1030 kcal

Fat57.8 g

of which saturates39.1 g

Carbohydrate88.1 g

of which sugars17.3 g

Dietary Fibre5.6 g

Protein68.7 g

Cholesterol0 mg

Sodium1720 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

•Lid

•Medium Saucepan

Cooking Steps

PDF

• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, ttrim green beans and cut into thirds. Roughly chop baby leaves. Cut onion (see ingredients) into thin wedges.
• Cut halloumi into bite-sized chunks.
• In a medium bowl, combine diced chicken, curry powder and a drizzle of olive oil. Season with salt and pepper.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook halloumi, tossing occasionally, until golden brown, 1-2 minutes.
• Transfer to a plate lined with paper towel.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, green beans and onion, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add mild curry paste (see ingredients), tamarind paste (see ingredients), coconut milk, the water and brown sugar.
• Reduce heat to medium, add baby leaves and cook, stirring, until reduced, 2-3 minutes.
• In the last minute of cooking time, stir in cooked halloumi.