Hearty Haloumi & Butter Chicken Masala
with Basmati Rice & Crushed Peanuts
One haloumi and chicken masala coming right up! Squeaky haloumi is being added to a fantastic creamy tomato masala because we just know when it joins the veggies and chicken, the curry sauce and fluffy rice there will be magic in the air.
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
1 packet
basmati rice
1 packet
haloumi/grill cheese
(Contains Milk; )
½
Onion
1
carrot
3 clove
garlic
1 sachet
Mumbai Spice Blend
½ packet
tomato paste
½ sachet
Mild North Indian Spice Blend
½ packet
cream
(Contains Milk; )
1 packet
baby leaves
1 packet
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
honey
¼ cup
water (for the sauce)
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from the 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!
• While the rice is cooking, cut haloumi into 2cm chunks. Roughly chop onion. Thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks.
• Pat haloumi dry with paper towel. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi, tossing, until golden brown, 3-4 minutes. Set aside on a plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, 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 the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until golden, 4-5 minutes. • Add garlic, Mumbai spice blend, tomato paste (see ingredients), mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute.
• Reduce the frying pan heat to medium, then add cream (see ingredients) and the water (for the sauce), stirring well to combine. • Return cooked chicken and haloumi to the pan and simmer until thickened, 2-3 minutes. • Remove pan from the heat, then add the butter, baby leaves and a good pinch of pepper, stirring until leaves are just wilted.
• Divide rice between bowls. Top with haloumi and chicken butter masala. Sprinkle over crushed peanuts. Enjoy!
