HelloHero: Chicken & Halloumi Korma Curry

Name: HelloHero: Chicken & Halloumi Korma Curry with Rapid Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 packet Crispy Shallots; 1 packet Mild Curry Paste; 1 packet Green beans; 1 packet baby leaves; 300 g Diced Chicken; 1 packet Halloumi; 1 packet Basmati Rice; 1 Carrot; 1 packet Coconut Milk

with Rapid Rice & Crispy Shallots

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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:

High Protein

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Crispy Shallots

1 packet

Mild Curry Paste

(Contains: Soy; )

1 packet

Green beans

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Halloumi

(Contains: Milk; )

1 packet

Basmati Rice

Carrot

1 packet

Coconut Milk

Nutrition Values

Calories908 kcal

Energy (kJ)3800 kJ

Fat47.3 g

of which saturates34.6 g

Carbohydrate84 g

of which sugars14.5 g

Dietary Fibre4.5 g

Protein65.7 g

Sodium2360 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

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan.

• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.

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

• Divide rapid rice between bowls. • Top with chicken and halloumi korma curry. • Sprinkle over crispy shallots to serve. Enjoy!