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Mild Sri Lankan Chicken Masala

Mild Sri Lankan Chicken Masala

with Garlic Rice & Toasted Almonds

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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 Sri Lankan spices and umami-packed tomato paste. 3. Spoon it all over buttery garlic rice with fresh mint and crunchy almonds. Oh, and how could we forget 4: dig the heck in!

Tags:Quick
Allergens:MilkTree Nuts

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Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

1 packet

basmati rice

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

1

carrot

1

tomato

1 packet

chicken breast

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½ tin

tomato paste

1 sachet

Sri Lankan spice blend

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the sauce)

½ tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3362 kJ
Fat32.2 g
of which saturates13.1 g
Carbohydrate89.5 g
of which sugars16.5 g
Protein42.8 g
Sodium2217 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop the tomato. Cut the chicken breast into 3cm chunks.

3

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

4

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned 3-4 minutes.

5

Reduce the frying pan to a medium-high heat, then add a drizzle of olive oil, the carrot, tomato, tomato paste (see ingredients), Sri Lankan spice blend and remaining garlic and cook until fragrant, 1 minute. Add the water (for the sauce), chicken-style stock powder and honey. Simmer until the sauce has thickened slightly and the chicken is cooked through, 3-4 minutes. Stir in the baby spinach leaves and remaining butter until the leaves are just wilted, 1 minute. Season to taste.

6

Pick and roughly chop the mint leaves. Divide the garlic rice between bowls. Top with the mild Sri Lankan chicken masala. Serve with the Greek-style yoghurt. Garnish with the mint and toasted almonds.