Mild Sambal Chicken Curry

Name: Mild Sambal Chicken Curry with Baby Broccoli & Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 2 Garlic; 320 g Chicken Breast; 1 sachet mild sambal seasoning; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Baby Broccoli; 1 sachet Chicken-Style Stock Powder; 1 packet Ginger Paste; 1 Asian Greens; 1 Red Onion; 1 packet Coconut Milk; 1 sugar; 1 drizzle olive oil

with Baby Broccoli & Basmati Rice

Get up to $175 off

This flavour-packed chicken curry ticks all the boxes. Cooked in creamy coconut milk? Tick. Packed with aromatic flavours? Tick. Served with fluffy basmati rice? Tick. It's going to be your favourite recipe yet.

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!

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

320 g

Chicken Breast

1 sachet

mild sambal seasoning

1 packet

Tomato Paste

1 packet

Basmati Rice

Baby Broccoli

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger Paste

Asian Greens

Red Onion

1 packet

Coconut Milk

Not included in your delivery

sugar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2975 kJ

Calories711 kcal

Fat27.6 g

of which saturates16.8 g

Carbohydrate96 g

of which sugars20.1 g

Dietary Fibre12.7 g

Protein55.5 g

Sodium1211 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

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• In a medium saucepan, add the water (for the rice) 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 the water is absorbed,
10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

• While the rice is cooking, finely chop onion. Trim and cut baby broccoli into bite-sized pieces. Finely chop garlic. Roughly chop Asian greens. Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it is no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil (if needed).
• Cook onion, tossing, until softened, 4-5 minutes. Add ginger paste, garlic, mild sambal seasoning and tomato paste. Cook, stirring until fragrant, 1-2 minutes.

• Add the water (for the curry), coconut milk, baby broccoli, the sugar and chicken-style stock powder, then season with salt.
• Stir to combine and bring to the boil. Reduce heat to medium and simmer until curry has thickened and veggies are tender, 2-3 minutes.
• Return chicken (plus any resting juices) to the pan. Add Asian greens and stir until wilted. Season with salt and pepper to taste.

TIP: Add a splash of water if the curry is too thick!