HelloHero: Mild Coconut Chicken Curry
with Capsicum & Crushed Peanuts
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic spices and umami-packed tomato paste. 3. Spoon it all over fluffy rice with fresh herbs and crunchy peanuts. Oh, and how could we forget 4. Dig the heck in! We’ve replaced the baby broccoli in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
basmati rice
1
capsicum
1
carrot
1 packet
chicken thigh
½ packet
tomato paste
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
1 packet
Baby Leaves
1 packet
coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• While the rice is cooking, thinly slice capsicum. Thinly slice carrot into half-moons. Cut chicken thigh into 2cm chunks. • In a large frying pan, 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.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce frying pan heat to medium-high, then add a drizzle of olive oil and cook capsicum and carrot until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Mumbai spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.
• Divide basmati rice between bowls. • Top with mild coconut chicken curry. Tear over coriander and garnish with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoy this dish, with the crushed peanuts adding a delightful finishing touch to the meal.
- Ease of prep: Some found preparing the chicken thighs time-consuming, mentioning the need to trim excess fat.
- Suggestions: Consider using chicken breast instead of thighs for quicker preparation if you prefer.
