Super Speedy Indian Chicken Halloumi Curry & Rice

Name: Super Speedy Indian Chicken Halloumi Curry & Rice with Veggies & Coriander
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 packet Halloumi; ½ Onion; 1 carrot; 1 sachet Mumbai Spice Blend; 1 packet tomato paste; 1 sachet Mild North Indian Spice Blend; 1 tsp honey; 1 packet coconut milk; ⅓ cup water; 1 packet Baby Leaves; 1 packet coriander; 1 packet chicken breast

with Veggies & Coriander

Get up to $175 off

Spice up dinner-time with this North Indian curry! Golden, pan-fried halloumi takes center stage in a rich, aromatic curry packed with veggies and bold flavours. Served with fluffy rice and a sprinkle of fresh coriander, it’s a hearty, vibrant dish that’s perfect for curry night. Say hello to your new favourite comfort food!

Allergens:

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

Halloumi

Onion

carrot

1 sachet

Mumbai Spice Blend

1 packet

tomato paste

1 sachet

Mild North Indian Spice Blend

1 packet

coconut milk

1 packet

Baby Leaves

1 packet

coriander

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

honey

⅓ cup

water

Nutrition Values

Energy (kJ)4061 kJ

Calories970 kcal

Fat51.8 g

of which saturates32.8 g

Carbohydrate93.1 g

of which sugars19.1 g

Dietary Fibre11.6 g

Protein72.7 g

Sodium1998 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• While the rice is cooking, pat halloumi dry with paper towel and cut into 2cm chunks. • Cut chicken breast into 2cm chunks. • Roughly chop onion (see ingredients). • Thinly slice carrot into half-moons.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add halloumi, carrot and onion, tossing, until golden brown, 4-5 minutes. • Add Mumbai spice blend, tomato paste, mild North Indian spice blend and the honey and cook until fragrant, 1 minute. • Add coconut milk and water, stir well to combine.

• Remove pan from heat, add baby spinach leaves and a good pinch of pepper, and stir until just wilted. • Divide rice between bowls. • Top with Indian chicken and halloumi curry. • Tear over coriander to serve. Enjoy!