Indian Coconut Chicken & Veggie Curry

Name: Indian Coconut Chicken & Veggie Curry with Basmati Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 Kumara; 1 Capsicum; 320 g Chicken Thigh; 1 packet Garlic Paste; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 sachet Chicken-Style Stock Powder; 1 packet Ginger Paste; 1 Carrot; 1 packet Coconut Milk

with Basmati Rice

Get up to $175 off

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

Total35 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Kumara

Capsicum

320 g

Chicken Thigh

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Tomato Paste

1 packet

Basmati Rice

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger Paste

Carrot

1 packet

Coconut Milk

Nutrition Values

Calories633 kcal

Energy (kJ)2650 kJ

Fat29 g

of which saturates18.5 g

Carbohydrate89 g

of which sugars16.8 g

Dietary Fibre5.4 g

Protein40 g

Sodium1960 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Peel the kumara. Cut kumara, capsicum and carrot into bite-sized chunks. • Place veggies on a lined oven tray and drizzle generously with olive oil. Season with salt and pepper and toss to coat. • Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, in a medium saucepan, add the water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the 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, cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Add garlic paste, ginger paste and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add tomato paste and stir to combine. Add coconut milk, water (for the curry) and chicken-style stock powder. Stir to combine. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cover the pan with a lid if the ginger and garlic paste starts to spatter!

• To the pan with the curry, add in the roasted veggies, season to taste and stir to combine.

• Divide basmati rice between bowls and top with Indian coconut chicken and veggie curry. Enjoy!