Easy Indian Chicken & Veggie Curry
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Easy Indian Chicken & Veggie Curry

Easy Indian Chicken & Veggie Curry

with Rapid Rice & Roasted Cashews

Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!

This recipe is under 650kcal per serving.

Kid Friendly
Over 30g protein
Calorie Smart

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 Time25 minutes
Cooking Time20 minutes


Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )



2 clove


1 packet

chicken breast

1 sachet

Mumbai Spice Blend

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

tomato paste

½ packet

Bengal Curry Paste

1 packet

coconut milk

1 packet

baby leaves

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

¼ cup


2 tsp

brown sugar

¼ tsp



Nutrition Values

Energy (kJ)2578 kJ
Fat36.6 g
of which saturates19.7 g
Carbohydrate54.3 g
of which sugars15.7 g
Dietary Fibre8 g
Protein48.9 g
Sodium1361 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.


Medium Saucepan
Large Frying Pan



• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse and set aside.


• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.


• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.


• Divide rapid rice between bowls. • Top with Indian chicken and veggie curry. • Garnish with crushed roasted cashews to serve. Enjoy!

Little cooks: Work your magic and add the finishing touch by sprinkling over the cashews!