Quick Mild Indian Chicken & Roast Veggie Couscous

Name: Quick Mild Indian Chicken & Roast Veggie Couscous with Slivered Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 sachet curry powder; 2 clove garlic; 1 bag salad leaves; ½ packet Slivered Almonds; 1 packet chicken thigh; 1 sachet Mild North Indian Spice Blend; 10 g butter; ¾ cup water; 1 sachet Chicken-Style Stock Powder; 1 packet couscous; 1 packet Greek-Style Yoghurt

with Slivered Almonds

Get up to $175 off

They say variety is the spice of life, so we’ve combined succulent chicken and roasted cauliflower with North Indian flavours for the ultimate meal that’s sure to please! Just add some sweet currants for an explosion of colour and flavour.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:

Calorie Smart

•Climate Superstar

•Over 30g protein

•Bestseller

Allergens:

Almond

•Milk

•Gluten(Wheat)

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

1 sachet

curry powder

2 clove

garlic

1 bag

salad leaves

½ packet

Slivered Almonds

(Contains: Almond; )

1 packet

chicken thigh

1 sachet

Mild North Indian Spice Blend

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

¾ cup

water

Nutrition Values

Energy (kJ)2620 kJ

Fat30.3 g

of which saturates9.3 g

Carbohydrate55.5 g

of which sugars11.6 g

Protein42.7 g

Sodium1098 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 Frying Pan

•Medium Saucepan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Cut half the carrot into bite-sized chunks. • Place cauliflower and chopped carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. • Meanwhile, finely chop garlic. Roughly chop salad leaves. Grate the remaining carrot.

• Heat a large frying pan over medium-high heat. Toast slivered almonds (see ingredients), tossing, until golden, 3-5 minutes. Transfer to a bowl. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add chicken and turn to coat. • Return the frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. Add the water, grated carrot and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. • Fluff up with a fork, then stir through the roasted veggies and salad leaves.

• Slice mild Indian chicken. • Divide roast veggie couscous between bowls. Top with chicken and dollop with Greek-style yoghurt. • Sprinkle over toasted almonds to serve. Enjoy!