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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
Allergens:MilkGlutenSoy

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

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

1 portion

cauliflower

1

carrot

1 packet

chicken breast

½ packet

tomato paste

1 tin

coconut milk

1 packet

baby spinach leaves

1 bag

coriander

3 clove

garlic

½ packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.