Quick Indian Chicken Masala Curry

Name: Quick Indian Chicken Masala Curry with Rapid Rice & Roasted Cashews
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 packet jasmine rice; 1 carrot; 1 packet Diced Chicken; 1 packet ginger paste; ½ packet tomato paste; 1 packet Masala Paste; 1 box Coconut Cream; ½ tbs brown sugar; ¼ tsp salt; 1 bag salad leaves; 1 packet Crushed Roasted Cashews; 2 clove garlic; 1 sachet Mumbai Spice Blend; ¼ cup water

with Rapid Rice & Roasted Cashews

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Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

cashews

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

carrot

1 packet

Diced Chicken

1 packet

ginger paste

½ packet

tomato paste

1 packet

Masala Paste

1 box

Coconut Cream

1 bag

salad leaves

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

2 clove

garlic

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

½ tbs

brown sugar

¼ tsp

salt

¼ cup

water

Nutrition Values

Energy (kJ)3451 kJ

Fat32.7 g

of which saturates14.5 g

Carbohydrate84.7 g

of which sugars11.5 g

Protein46.1 g

Sodium1034 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 jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse with warm water and set aside.

Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. In a medium bowl, combine diced chicken, Mumbai spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes.

• Add ginger paste, garlic, tomato paste (see ingredients) and masala paste and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut cream, the water, brown sugar and the salt. Reduce heat to low-medium, then simmer until veggies are tender, 2-3 minutes. • Add salad leaves and stir until wilted, 1-2 minutes.