Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Start with Indian spiced chicken with a variety of fresh sides, then turn the same chicken into a tasty and satisfying lunch salad. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2200kJ Energy, 15.5g Fat, 4.9g Saturated Fat, 49.7g Carbohydrate, 22.7g Sugars, 42.8g Protein, 1600mg Sodium.
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
Bengal curry paste
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
feta cheese(ContainsMilkMay be presentTree Nuts)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes. Set aside for your lunch. In a medium bowl, combine the Bengal curry paste, a pinch of salt and pepper and a good drizzle of olive oil. Cut the chicken breast into 1cm-thick strips and add to the curry paste. Toss to combine and set aside.
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the salt and bring to the boil. Add the basmati rice, stir, then 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 is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the cucumber and tomato. Roughly chop the coriander (reserve a few leaves for garnish!). Reserve 2 portions of mixed salad leaves for lunch. In a medium bowl, combine the remaining mixed salad leaves, the cucumber, tomato, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Set aside. In a small bowl, combine the Greek yoghurt, coriander and a pinch of salt and pepper. Mix well to combine and set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
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 regularly, until browned and cooked through, 4-5 minutes. Transfer to a bowl and repeat with the remaining chicken. When all the chicken is cooked, reserve 2 portions (about 1 cup) for your lunch.
TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!
Divide the garlic rice and Indian spiced chicken between plates. Serve with the salad and a dollop of herby yoghurt. Garnish with the reserved coriander leaves and serve with the mango chutney.
When you're ready to pack your lunch, pour any resting juices from the chicken into the bottom of two reusable containers. Grate the carrot (unpeeled). Divide the roasted kumara, carrot and reserved mixed salad leaves between the two containers. Top with the reserved chicken, the currants and crumble over the feta. Refrigerate. At lunch, season to taste with salt and pepper and toss well to combine.