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HelloHero: Coconut Chicken & Veg Curry

HelloHero: Coconut Chicken & Veg Curry

HelloHero: Coconut Chicken & Veg Curry

with Baby Leaves and Rice

Get up to $175 off

Enjoy this sunset in a bowl, the glowing curry is brimming with veggies and chicken. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping.

Tags:

High Protein

Allergens:

Hvede

•Gluten

•Soja

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

320 g

Chicken Thigh

2

Flatbread

1

Celery

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

1

Carrot

2

Garlic

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

½ cup

Water

Nutrition Values

Calories536 kcal

Energy (kJ)2240 kJ

Fat37.4 g

of which saturates19.4 g

Carbohydrate46.6 g

of which sugars7.8 g

Dietary Fibre5.9 g

Protein38.4 g

Sodium1940 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.

Utensils

•Large Pan

Cooking Steps

Get prepped

1

• Cut carrot into half-moons. • Thinly slice celery. • Finely chop garlic. • Cut chicken thigh into 2cm chunks.

Cook the chicken & veggies

2

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, carrot and celery until browned, 3-4 minutes. • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil. Little cooks: Kids can help by measuring the water.

Simmer the curry

3

• Reduce heat to medium-low, then simmer until veggies are tender and chicken is cooked through, 5-8 minutes. • When the chicken has 3 minutes remaining, add baby leaves and cook until just wilted. TIP: Chicken is cooked through when it's no longer pink inside.

Serve up

4

• Microwave basmati rice until steaming, 2-3 minutes. • Divide coconut chicken and veggie curry between bowls. • Serve with rice. Enjoy!

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