HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Coconut Chicken Curry
Indian Coconut Chicken Curry

Indian Coconut Chicken Curry

with Garlic Rice & Yoghurt

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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 the troops will love!

Tags:Kid Friendly

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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

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

1 portion




1 packet

chicken breast

½ packet

tomato paste

1 tin

coconut milk

1 packet

baby spinach leaves

1 bag


3 clove


½ packet

Greek-style yoghurt


1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

40 g



¼ tsp


1 tsp

soy sauce

(ContainsGluten, Soy)

1.5 cup

water (for the rice)

½ cup

water (for the curry)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3563 kJ
Fat38.5 g
of which saturates24.7 g
Carbohydrate79 g
of which sugars10.4 g
Protein45.4 g
Sodium954 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.


While the rice is cooking, cut the cauliflower into small florets. Slice the carrot into thick rounds. Place the cauliflower and carrot on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 15-20 minutes.


While the veggies are roasting, cut the chicken breast into 2cm strips. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minutes. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt (see ingredients) and stir to combine. Set aside.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.


Return the frying pan to a medium heat with a drizzle of olive oil. Cook the Mumbai spice blend and tomato paste (see ingredients) until fragrant, 1 minute. Add the coconut milk, water (for the curry) and soy sauce, then return the chicken to the pan and cook until slightly reduced, 3-4 minutes. Remove from the heat, then add the baby spinach leaves, roasted veggies and remaining butter. Stir to combine and season to taste.


Roughly chop the coriander. Divide the garlic rice between bowls. Top with the Mumbai chicken curry and garlic yoghurt. Garnish with the coriander to serve.