Easy Double Indian Chicken & Veggie Curry
with Rapid Rice & Roasted Cashews
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!
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
2 clove
garlic
2 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
Tomato Paste
½ packet
Bengal Curry Paste
1 packet
coconut milk
2 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
baby leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
¼ cup
water
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 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 large 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 chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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 Bengal curry paste (see ingredients) 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 slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.
• Divide rapid rice between bowls. Top with Indian chicken and veggie curry. • Garnish with crushed roasted cashews to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling over the cashews!