Double One-Pot Indian Chicken & Veggie Pilaf

Name: Double One-Pot Indian Chicken & Veggie Pilaf with Yoghurt & Parsley
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 stalk celery; 1 leek; 2 packet chicken thigh; 1 packet basmati rice; 1.5 cup water; 1 sachet Chicken-Style Stock Powder; 1 tsp brown sugar; 1 bag parsley; 1 packet Bengal Curry Paste; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt

with Yoghurt & Parsley

Get up to $175 off

One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a chicken and veggie pilaf, the Mumbai and Bengal spices melt into the chicken and rice. One irresistible and easy dinner coming right up!

Tags:

Kid Friendly

Allergens:

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 stalk

celery

leek

2 packet

chicken thigh

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder

1 bag

parsley

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3484 kJ

Fat30.9 g

of which saturates10.2 g

Carbohydrate86.1 g

of which sugars13.9 g

Protein68.5 g

Sodium1298 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 Pan

•Lid

Cooking Steps

• Thinly slice carrot into half-moons. Thinly slice celery and leek. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken in batches, until just browned, 1-2 minutes. Return all chicken to the pan. • Add carrot, celery and leek and cook, stirring, until veggies have softened and chicken is cooked through, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.

• Add basmati rice to the pan and stir to coat. Add the water, chicken-style stock powder and the brown sugar. Stir, then bring to the boil. • Cover with a lid (or foil) and reduce heat to medium-low. Cook for 10 minutes, then remove the pan from heat. 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!