Double Indian Chicken Masala Curry

Name: Double Indian Chicken Masala Curry with Basmati Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 carrot; 1 packet basmati rice; ½ packet tomato paste; ½ tbs brown sugar; ¼ tsp salt; 1 bag baby spinach leaves; 1 packet Masala Paste; 1 packet ginger paste; 2 packet chicken breast; 1 packet Crushed Roasted Cashews; 1 tin coconut milk; ¼ cup water; 2 clove garlic; 1 sachet Mild North Indian Spice Blend

with Basmati Rice

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Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!

Tags:

Kid Friendly

Allergens:

cashews

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

basmati rice

½ packet

tomato paste

1 bag

baby spinach leaves

1 packet

Masala Paste

1 packet

ginger paste

2 packet

chicken breast

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

1 tin

coconut milk

2 clove

garlic

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

½ tbs

brown sugar

¼ tsp

salt

¼ cup

water

Nutrition Values

Energy (kJ)4303 kJ

Fat42 g

of which saturates18.5 g

Carbohydrate84.2 g

of which sugars10.4 g

Protein75.6 g

Sodium1163 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

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

• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken in batches, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes.

• Add ginger paste, garlic, tomato paste (see ingredients) and masala paste and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has thickened slightly, 2-3 minutes. • Add baby spinach leaves and stir until wilted, 1-2 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!

Little cooks: Kids can help out with measuring the water and brown sugar.