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Indian Prawn, Chicken & Roast Veggie Curry
Indian Prawn, Chicken & Roast Veggie Curry

Indian Prawn, Chicken & Roast Veggie Curry

with Garlic Rice

Dive in the deep end of flavour with a prawn curry that will leave you feeling refreshed and satisfied. The rich tamarind and curry aromas fill up the bowl and a fluffy garlic rice finishes it off. Your tastebuds will be leaping with joy.

Allergens:
Soy
Crustaceans

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

Total30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Coriander

1 packet

Mild Curry Paste

(Contains: Soy; )

1 sachet

Curry Powder

1 packet

Basmati Rice

200 g

Peeled Prawns

(Contains: Crustaceans; )

320 g

Chicken Breast

1 packet

Potato

1 sachet

Chicken-Style Stock Powder

1

Carrot

2

Garlic

1

Parsnip

1 packet

Tamarind Paste

(May be present: Fish, Soy, Gluten, Almond, Eggs, Wheat, Sesame, Milk, Cashew. )

1 packet

Coconut Milk

Nutrition Values

Energy (kJ)3380 kJ
Calories809 kcal
Fat20.1 g
of which saturates11.4 g
Carbohydrate87.3 g
of which sugars14.7 g
Dietary Fibre5.7 g
Protein61.5 g
Cholesterol0 mg
Sodium2000 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

Large Non-Stick Pan
Lid
Medium Saucepan
Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, parsnip and potato into bite-sized chunks. • Place veggies on a lined tray, sprinkle over curry powder and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

Cook the garlic rice
2

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter(for the rice) with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

Cook the prawns & chicken
3

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate. • Cut chicken breast into 2cm chunks. • Return pan and heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and set aside.

Make the curry sauce
4

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook mild curry paste (see ingredients) and remaining garlic, until fragrant, 1 minute. • Add tamarind paste, chicken-style stock powder, coconut milk, the butter(for the curry), water (for the curry) and brown sugar. Cook, stirring, until reduced, 2-3 minutes.

Finish the curry
5

• Add prawns, chicken and roasted veggies to the curry and stir to combine.

Finish & serve
6

• Divide garlic rice between bowls. • Top with Indian prawn, chicken and roast veggie curry. Tear over coriander to garnish. Enjoy!

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