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Double Chicken & Baby Broccoli Korma
Double Chicken & Baby Broccoli Korma

Double Chicken & Baby Broccoli Korma

with Garlic Rice & Yoghurt

There’s nothing like a mildly-spiced chicken korma curry for a warming weeknight meal. Let’s add some pops of green with tender baby broccoli, and make sure to use the fluffy rice to soak up all that delicious curry sauce!

Tags:
Kid Friendly
Allergens:
Soy
Sulphites
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

2

Garlic

1 packet

Mild Curry Paste

(Contains: Soy; )

640 g

Chicken Thigh

1 sachet

Brown Mustard Seeds

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Jasmine rice

1

Baby Broccoli

1 sachet

Mumbai Spice Blend

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories1210 kcal
Energy (kJ)5070 kJ
Fat87.4 g
of which saturates45.2 g
Carbohydrate52.7 g
of which sugars20.6 g
Dietary Fibre5.2 g
Protein69.8 g
Sodium1130 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

1

• Cut baby broccoli into thirds. Cut chicken thigh into 2cm chunks.

2

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: Cover the pan with a lid if the garlic paste starts to spatter!

3

• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and baby broccoli, tossing occasionally, until chicken is browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.

4

• Divide garlic rice between bowls. Top with chicken and baby broccoli korma. • Serve with Greek-style yoghurt. Enjoy!

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