Masala Chicken & Potato Curry

Name: Masala Chicken & Potato Curry with Garlic Flatbreads & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 2 potato; 1 packet chicken breast; 20 g butter; 1 packet Masala Paste; 1 sachet Brown Mustard Seeds; 1 tin coconut milk; ½ cup water; 2 flatbreads; 1 bag coriander; 3 clove garlic; 1 sachet Mumbai Spice Blend; 2 tsp brown sugar; 1 packet Greek-Style Yoghurt

with Garlic Flatbreads & Yoghurt

Get up to $175 off

Some may say that a potato curry is good in the winter, but with Mumbai spiced chicken it will be hard to resist. The curry is popping with potato chunks soaking up the coconut sauce with help from flatbreads so not a drop is missed. It’s curry any day, every day!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

potato

1 packet

chicken breast

1 packet

Masala Paste

1 sachet

Brown Mustard Seeds

1 tin

coconut milk

flatbreads

(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )

1 bag

coriander

3 clove

garlic

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ cup

water

2 tsp

brown sugar

Nutrition Values

Energy (kJ)4014 kJ

Fat43.1 g

of which saturates26.2 g

Carbohydrate93.7 g

of which sugars24.7 g

Protein50.9 g

Sodium1103 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

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

• Meanwhile, finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a small heatproof bowl, microwave the butter and 1/2 the garlic in 10 second bursts, until melted. Season.

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, when oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Cook masala paste, brown mustard seeds and the remaining garlic until fragrant, 1 minute. • Add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then stir through chicken and roasted veggies. Season to taste.

• While the curry is cooking, spread garlic butter over one side of the flatbreads. • Place flatbreads directly on an oven wire rack and bake until warmed through, 4-7 minutes.

• Divide Masala chicken and potato curry between bowls. • Top with Greek-style yoghurt and tear over coriander. • Serve with garlic flatbreads. Enjoy!