There's nothing like mildly-spiced korma curry for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
brown mustard seeds
mild curry paste(ContainsMilk, Tree NutsMay be presentGluten, Sesame, Soy, Fish, Egg)
Mumbai spice blend
• Finely chop garlic and brown onion. • Cut chicken breast into 2cm chunks.
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and onion, tossing occasionally, until browned, 5-6 minutes. • Add brown mustard seeds, Mumbai spice blend and remaining garlic, cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, longlife cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season. • Remove from heat, then stir in salad leaves until wilted.
TIP: Add a splash of water if the curry looks too thick.
• Divide garlic rice between bowls. • Top with chicken Korma curry. • Serve with Greek-style yoghurt and mango chutney. • Tear over herbs to serve.