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Mild Chicken & Veggie Curry

Mild Chicken & Veggie Curry

with Basmati Rice

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There’s no need to call for takeaway when you can whip up this mild Indian curry with hardly any effort. It has a gentle creamy, tomato flavour that kids will love, with courgette and baby spinach to add essential greens. With tender chicken and fluffy rice, get ready to curry favour with the whole family!

Allergens:Milk

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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

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

1 unit

brown onion

2 unit

courgette

2 clove

garlic

1 packet

chicken thigh

3 sachet

mild North Indian spice blend

1 box

diced tomatoes

1 bag

baby spinach leaves

½ tub

pure cream

(ContainsMilk)

Not included in your delivery

olive oil

3 cup

water

40 g

butter

(ContainsMilk)

4 tsp

brown sugar

1 tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat37 g
of which saturates18.6 g
Carbohydrate49.9 g
of which sugars16 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium815 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely chop the brown onion. Cut the courgette into 1cm chunks. Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the chicken and cook, tossing, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. TIP: The chicken is cooked when it is no longer pink in the middle.

4

Return the large frying pan to a medium-high heat with an extra drizzle of olive oil. Add the onion and cook, stirring for 2-3 minutes, or until softened. Add the courgette and garlic and cook for a further 2 minutes, or until fragrant. Add the butter to the pan and stir to melt. Once melted, add the mild North Indian spice blend and cook for 30 seconds, or until fragrant.

5

Return the chicken to the pan with any resting juices and add the salt, brown sugar and diced tomatoes. Bring to the boil, stirring, then reduce the heat to medium-high and simmer for 2 minutes or until slightly thickened. Add the baby spinach leaves and stir for 1-2 minutes, or until just wilted. Reduce the heat to low and add 1/2 tub pure cream and mix well. Season to taste with salt and pepper. TIP: Add a dash more cream if you like a thinner curry!

6

Divide the basmati rice and mild Indian chicken curry between bowls.

TIP: For kids, follow our serving suggestion in the main photo!