Mumbai Coconut Chicken & Chickpea Curry
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Mumbai Coconut Chicken & Chickpea Curry

Mumbai Coconut Chicken & Chickpea Curry

with Jasmine Rice & Yoghurt

Rich, creamy and aromatic, this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!

Tags:
Climate Superstar
Allergens:
Almond
•Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 portion

cauliflower

1 sachet

Mild North Indian Spice Blend

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

2 clove

garlic

1 tin

chickpeas

1 packet

flaked almonds

(Contains Almond; )

1 sachet

Mumbai Spice Blend

1 packet

coconut milk

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

baby leaves

1 packet

coriander

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

1.25 cup

water

¼ tsp

salt

½ tsp

brown sugar

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Nutrition Values

Energy (kJ)3657 kJ
Fat26.8 g
of which saturates17.4 g
Carbohydrate118.5 g
of which sugars21.7 g
Protein62.6 g
Sodium2040 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
•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with mild North Indian spice blend and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.

TIP: Cut the veggies to size so they cook in time.

2
2

• In a medium saucepan, add the water and bring to the boil. • Add jasmine 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!

3
3

• While the veggies are roasting, finely chop garlic. Drain and rinse chickpeas. Cut chicken breast into 2cm chunks. • Heat a large deep frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. • Return the pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend until fragrant, 1 minute. • Add coconut milk, chopped tomatoes (see ingredients), chickpeas, the salt and brown sugar and stir to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the curry has reduced slightly, 8-10 minutes.

5
5

• Add the cooked chicken, roasted veggies, vegetable stock powder and baby leaves to the curry and stir through until wilted. Season to taste.

6
6

• Divide jasmine rice between bowls. Top with Mumbai coconut chickpea and chicken curry. • Garnish with toasted almonds and tear over coriander (see ingredients). Serve with a dollop of Greek-style yoghurt. Enjoy!