HelloHero: Mild Coconut Chicken Curry

Name: HelloHero: Mild Coconut Chicken Curry with Capsicum & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 sachet Coriander; 1 Capsicum; 320 g Chicken Thigh; 1 sachet mild sambal seasoning; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Baby Broccoli; 1 sachet Chicken-Style Stock Powder; 1 packet Crushed Peanuts; 1 packet Coconut Milk

with Capsicum & Crushed Peanuts

Get up to $175 off

Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic spices and umami-packed tomato paste. 3. Spoon it all over fluffy rice with fresh herbs and crunchy peanuts. Oh, and how could we forget 4. Dig the heck in!

We’ve replaced the baby broccoli in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Peanuts

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

1 sachet

Coriander

Capsicum

320 g

Chicken Thigh

1 sachet

mild sambal seasoning

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

Baby Broccoli

1 sachet

Chicken-Style Stock Powder

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

1 packet

Coconut Milk

Nutrition Values

Calories660 kcal

Energy (kJ)2760 kJ

Fat33.9 g

of which saturates19.2 g

Carbohydrate79 g

of which sugars13.1 g

Dietary Fibre7.6 g

Protein45.3 g

Sodium1520 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

•Lid

Cooking Steps

• In 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!

• While the rice is cooking, thinly slice capsicum. Thinly slice carrot into half-moons. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Reduce frying pan heat to medium-high, then add a drizzle of olive oil and cook capsicum and carrot until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Mumbai spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.