One-Pot Indian Chicken, Halloumi & Veggie Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pot Indian Chicken, Halloumi & Veggie Curry

One-Pot Indian Chicken, Halloumi & Veggie Curry

with Toasted Flatbreads

Here’s a one-pot wonder that’ll be ready in no time! This deeply rich halloumi curry is like a golden sunset, filled to the brim with bright veggies. Tear up your flatbread to soak up the sauce, and we reckon this beaming bowl will add the spice you never knew you needed to your night.

Allergens:
Milk

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 Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Baby Broccoli

1

Carrot

1

Courgette

1

Halloumi

(Contains Milk; )

1

Chicken Breast

1

Tomato Paste

1

Coconut Milk

1

Flatbread

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

1

Mumbai Spice Blend

1

Mild North Indian Spice Blend

Not included in your delivery

1

olive oil

water

brown sugar

sideBannerName

Nutrition Values

Energy (kJ)3747 kJ
Calories895 kcal
Fat53.9 g
of which saturates33.1 g
Carbohydrate61.5 g
of which sugars15.9 g
Dietary Fibre8.8 g
Protein69.7 g
Sodium2516 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.

Instructions

1

• Slice baby broccoli into thirds. Thinly slice carrot and courgette into half-moons. • Cut halloumi into bite-sized chunks. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice baby broccoli into thirds. Thinly slice carrot and courgette into half-moons. • Cut halloumi into bite-sized chunks. • Cut chicken breast into 2cm chunks.

2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette until tender, 5-6 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette, until tender, 5-6 minutes.

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

3

• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Return halloumi to the pan and stir to combine. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Return halloumi and cooked chicken to the pan and stir to combine. Season to taste.

4

• Meanwhile, toast or grill flatbreads to your liking, drizzle with olive oil and season with salt. • Slice flatbreads in half. • Divide one-pot Indian halloumi and veggie curry between bowls. • Serve with flatbreads. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, toast or grill flatbreads to your liking, drizzle with olive oil and season with salt. • Slice flatbreads in half. • Divide one-pot Indian chicken, halloumi and veggie curry between bowls. • Serve with flatbreads. Enjoy!