Name: [Healthy Takeaway] NZ South Indian Chicken & Veggie Curry with Rice & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Red Onion; 1 sachet Coriander; 1 packet Mild Curry Paste; 1 sachet Curry Powder; 300 g Diced Chicken; 1 packet Basmati Rice; 1 Asian Greens; 1 packet Tamarind Paste; 1 packet Greek-Style Yoghurt; 1 packet Coconut Milk; 1 packet Green beans; 1.5 cup water (for the rice); 1 drizzle olive oil; ½ cup Water; 1 tbs brown sugar

HelloFresh

Recipes

Indian Recipes

[Healthy Takeaway] NZ South Indian Chicken & Veggie Curry

with Rice & Yoghurt

Get up to $175 off

Allergens:

Soy

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 sachet

Coriander

1 packet

Mild Curry Paste

1 sachet

Curry Powder

300 g

Diced Chicken

1 packet

Basmati Rice

Asian Greens

1 packet

Tamarind Paste

1 packet

Greek-Style Yoghurt

1 packet

Coconut Milk

1 packet

Green beans

Not included in your delivery

1.5 cup

water (for the rice)

1 drizzle

olive oil

½ cup

Water

1 tbs

brown sugar

Nutrition Values

Calories711 kcal

Energy (kJ)2970 kJ

Fat32 g

of which saturates21.4 g

Carbohydrate87.5 g

of which sugars16.9 g

Dietary Fibre6.1 g

Protein47.2 g

Sodium838 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.

Cooking Steps

• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and 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!

• Meanwhile, trim green beans and cut into thirds. Roughly chop Asian greens. Cut onion (see ingredients) into thin wedges. • In a medium bowl, combine diced chicken, curry powder and a drizzle of olive oil. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, green beans and onion, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild curry paste (see ingredients), tamarind paste (see ingredients), coconut milk, the water and brown sugar. • Reduce heat to medium, add Asian greens and cook, stirring, until reduced, 2-3 minutes.

• Divide rice between bowls. Top with South Indian chicken and veggie curry. • Dollop over Greek-style yoghurt. Tear over coriander to serve. Enjoy!