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Mild North Indian Chicken & Veggie Couscous

Mild North Indian Chicken & Veggie Couscous

with Currants & Pumpkin Seeds

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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.

This recipe is under 650kcal per serving

Tags:Under 650kcal
Allergens:MilkGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

carrot

1 bag

baby spinach leaves

½ packet

pumpkin seeds (pepitas)

½ packet

currants

1 sachet

chicken-style stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 clove

garlic

1 sachet

mild North Indian spice blend

1 packet

chicken thigh

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2604 kJ
Fat24 g
of which saturates7.9 g
Carbohydrate60.5 g
of which sugars17.3 g
Protein43.6 g
Sodium1082 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Cut 1/2 the carrot into small chunks. Place the 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.

2

While the veggies are roasting, finely chop the garlic. Grate the remaining carrot. Roughly chop the baby spinach leaves. In a medium bowl, combine the mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add the chicken thigh and toss to coat. Set aside.

3

Heat a large frying pan over a medium-high heat. Add the pumpkin seeds (see ingredients) and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

4

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The spice blend will char in the pan – this adds to the flavour!

5

While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water, grated carrot, currants (see ingredients) and the chicken-style stock powder and bring to the boil. Add the 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 baby spinach.

6

Slice the mild North Indian chicken. Divide the veggie couscous between bowls and top with the chicken and Greek-style yoghurt. Sprinkle over the toasted pumpkin seeds.