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Indian Chicken & Roast Pumpkin Curry

Indian Chicken & Roast Pumpkin Curry

with Basmati Rice & Yoghurt

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Roasted pumpkin, Indian spices and baby spinach join tender chicken in a mild, creamy curry that will satisfy both young and old.

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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

peeled & chopped pumpkin

2 packet

basmati rice

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

1 unit

brown onion

1 knob

ginger

2 clove

garlic

1 bunch

mint

1 packet

chicken thigh

2 sachet

Mumbai spice blend

½ tin

crushed & sieved tomatoes

1 bottle

pure cream

(ContainsMilk)

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

3 cup

water (for the rice)

¼ cup

water (for the curry)

1 tbs

brown sugar

¼ tsp

salt

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4090 kJ
Fat50.2 g
of which saturates28 g
Carbohydrate80.8 g
of which sugars18.4 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium640 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer, toss to coat, then roast 20-25 minutes.

2

While the pumpkin is roasting, add the water (for the rice) to a medium saucepan and bring to the boil. 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. Finely grate the ginger and garlic (or use a garlic press). Pick and roughly chop the mint leaves. Cut the chicken thigh into 2cm chunks.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and repeat with the remaining chicken. Return the 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 a drizzle of olive oil, the ginger, garlic and Mumbai spice blend and cook, stirring, until fragrant, 1 minute. Add the water (for the curry), pure cream, 1/2 tin crushed & sieved tomatoes, brown sugar and the salt. Stir to combine.

5

Bring the curry to the boil, then reduce the heat to medium and simmer until thickened slightly, 3 minutes. Return the chicken (plus any resting juices) to the pan. Add the baby spinach leaves, butter and roasted pumpkin and stir until the spinach is wilted. Season generously with salt and pepper to taste.

6

Divide the basmati rice between bowls. Top with the Indian chicken curry and dollop over the yoghurt. Garnish with the mint to serve.