Indian Chicken Masala Curry

Name: Indian Chicken Masala Curry with Rapid Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 packet basmati rice; 1 carrot; 1 packet chicken breast; 1 packet ginger paste; 1 packet tomato paste; 1 packet Masala Paste; 1 box Coconut Cream; ½ tbs brown sugar; ½ tsp salt; 1 bag capsicum; ½ Fresh Chilli; 2 clove garlic; ¼ cup water

with Rapid Rice

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Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!

Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!

Tags:

Kid Friendly

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

1 packet

chicken breast

1 packet

ginger paste

1 packet

tomato paste

1 packet

Masala Paste

1 box

Coconut Cream

1 bag

capsicum

Fresh Chilli

2 clove

garlic

Not included in your delivery

olive oil

½ tbs

brown sugar

½ tsp

salt

¼ cup

water

Nutrition Values

Energy (kJ)3576 kJ

Fat39.1 g

of which saturates26.2 g

Carbohydrate80 g

of which sugars12.9 g

Protein43.6 g

Sodium1187 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain rice, rinse and set aside.

• Meanwhile, thinly slice carrot into half-moons. Thinly slice capsicum into strips. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• Add carrot, capsicum, ginger paste, garlic, tomato paste and masala paste to the chicken and cook until fragrant, 2 minutes. • Add coconut cream, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until veggies are tender, 5-6 minutes.

• Thinly slice long green chilli (if using). • Divide basmati rice between bowls. Top with Indian chicken masala curry. • Garnish with chilli to serve.