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Indian Chicken & Kumara Curry

Indian Chicken & Kumara Curry

with Basmati Rice & Yoghurt

Family Friendly
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There's nothing like a rich, sweet, buttery curry to satisfy a growling belly. From the wafting aromas of India in the silky coconut sauce to the mellow notes of the roasted kumara, this dish will indulge your senses in more ways than one.

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

kumara

1 unit

carrot

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ unit

brown onion

1 knob

ginger

2 clove

garlic

1 bunch

coriander

1 bunch

Asian greens

1 packet

chicken thigh

1 sachet

mild North Indian spice blend

1 tin

tomato paste

1 tin

coconut cream

1 sachet

chicken-style stock powder

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4030 kJ
Fat40.3 g
of which saturates30.3 g
Carbohydrate97.7 g
of which sugars24.4 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium497 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 2cm chunks. Place the kumara and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread out in a single layer. Roast on the top oven rack until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, bring the water (for the rice) to the boil in a medium saucepan. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, finely chop the brown onion (see ingredients list). Finely grate the ginger. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Roughly chop the Asian greens. Cut the chicken thigh into 2cm chunks.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion and cook until softened, 4-5 minutes. Add the ginger, garlic and mild North Indian spice blend. Cook, stirring, until fragrant, 1 minute. Add the tomato paste and stir to combine. Add the water (for the curry), coconut cream and the chicken stock. Stir to combine.

5

Return the chicken (plus any resting juices) to the frying pan and simmer until the curry has thickened, 2-3 minutes. Add the Asian greens and roasted veggies and stir until the greens have wilted. Season generously with salt and pepper to taste.

TIP: Seasoning is key in this dish. Taste and add more salt and pepper depending on taste.

6

Divide the basmati rice between bowls and top with the Indian chicken and kumara curry. Top with the yoghurt and coriander.