Double Plant-Based Crumbed Chick'n & Garlic Rice
with Mumbai Coconut Sauce
Plant-based crumbed chicken is so eye catching that we can’t refuse, especially if you’re serving it with garlic rice and a sauce that’s the talk of the town. There’s no way anyone could miss this dinner!
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
3 clove
garlic
1 packet
basmati rice
1 packet
green beans
1
carrot
2 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water
½ tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, a further 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. Thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot until tender, 4-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. • Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to low heat with a drizzle of olive oil. • Cook Mumbai spice blend until fragrant, 1 minute. • Stir through coconut milk and the brown sugar. Simmer until thickened slightly, 1-2 minutes. Season to taste.
• Divide garlic rice between bowls. • Top with garlic veggies and plant-based crumbed chicken. • Pour Mumbai coconut sauce over plant-based chicken to serve. Enjoy!
