Indian Chicken, Chickpea & Baby Broccoli Curry
with Garlic Rice & Crushed Peanuts
Enjoy a bowl of creamy and rich Indian curry, loaded with colourful veggies and aromatic spices. With a sprinkling of crushed peanuts to finish it all off, this delicious meal is sure to beat your local takeaway joint!
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
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Carrot
1
Baby Broccoli
Garlic
1
Chickpeas
1
Chicken Breast
(May be present Gluten, Soy. )
1
Tomato Paste
1
Bengal Curry Paste
1
Cream
(Contains Milk; )
1
Mint
1
Vegetable Stock Powder
1
baby leaves
1
Mumbai Spice Blend
1
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
1
brown sugar
Nutrition Values
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice), jasmine rice 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: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. Trim baby broccoli (see ingredients), then cut into bite-sized chunks. Drain and rinse chickpeas. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the rice is cooking, thinly slice carrot into half-moons. Trim baby broccoli, then cut into bite-sized chunks. Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and cook until tender, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add remaining garlic, tomato paste, Bengal curry paste, Mumbai spice blend and vegetable stock powder. Cook, stirring, until fragrant, 1-2 minutes. • Add chickpeas and water (for the curry) and stir to combine. Simmer until thickened, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Add carrot and cook until tender, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add remaining garlic, tomato paste, Bengal curry paste, Mumbai spice blend and vegetable stock powder. Cook, stirring, until fragrant, 1-2 minutes. • Add chickpeas and water (for the curry) and stir to combine. Simmer until thickened, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add cream (see ingredients), baby broccoli and the brown sugar to the pan. Simmer until veggies are tender, 5-6 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Stir through baby leaves until wilted, 2 minutes. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Stir through cooked chicken and baby leaves until wilted, 2 minutes. Season to taste.
• Divide garlic rice between bowls and top with creamy Indian chickpea curry. • Tear over mint and garnish with crushed peanuts to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic rice between bowls and top with creamy Indian chicken and chickpea curry. • Tear over mint and garnish with crushed peanuts to serve. Enjoy!