Double Comforting Indian Coconut Chicken Curry
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Double Comforting Indian Coconut Chicken Curry

Double Comforting Indian Coconut Chicken Curry

with Rapid Rice & Broccoli

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.

Tags:
Over 30g protein
Quick Prep
Super Quick
Kid Friendly

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1

carrot

1 bag

broccoli florets

2 packet

Diced Chicken

1 packet

coconut milk

1 sachet

Chicken-Style Stock Powder

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3026 kJ
Fat21.1 g
of which saturates16 g
Carbohydrate77.7 g
of which sugars9.6 g
Protein79.5 g
Sodium1256 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

Instructions

1
1

• 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.

2
2

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

3
3

• 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 in batches, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. Return all chicken and veggies to the pan. • 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.

4
4

• Divide rapid rice between bowls. • Top with Indian coconut chicken curry. Enjoy!