Easy Chicken Korma Curry

Name: Easy Chicken Korma Curry with Rapid Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 20 g butter; 1 bag baby spinach leaves; 1 carrot; 1 bag green beans; 1 packet Diced Chicken; 1 packet Mild Curry Paste; 1 tin coconut milk; ½ tsp brown sugar; 1 packet Crispy Shallots; 1 sachet Mild North Indian Spice Blend

with Rapid Rice & Crispy Shallots

Get up to $175 off

There's nothing like mildly-spiced curry made with creamy coconut milk for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!

Tags:

Easy Prep

Allergens:

Milk

•Almond

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 bag

baby spinach leaves

carrot

1 bag

green beans

1 packet

Diced Chicken

1 packet

Mild Curry Paste

(Contains: Milk, Almond; May be present: Soy, Fish, Sesame, Eggs, Gluten. )

1 tin

coconut milk

1 packet

Crispy Shallots

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ tsp

brown sugar

Nutrition Values

/ per serving

Energy (kJ)3639 kJ

Fat41.5 g

of which saturates25.6 g

Carbohydrate91.3 g

of which sugars16.3 g

Protein46.3 g

Sodium922 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. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to the saucepan. • Stir through the butter until melted. Cover to keep warm.

• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken and mild North Indian spice blend until chicken is browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk and brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. • Stir through the baby spinach leaves until wilted, 1 minute. Season to taste.