Quick Indian Chicken Masala Curry

Name: Quick Indian Chicken Masala Curry with Rapid Rice & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 320 g Chicken Thigh; 1 Celery; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 packet Crushed Roasted Cashews; 1 Silverbeet; 1 sachet Mumbai Spice Blend; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 packet Masala Paste; 1 packet Coconut Milk

with Rapid Rice & Peanuts

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There’s nothing better than a curry to warm you up. Let the flavours do all the work with masala curry sauce and golden chicken. Stir through a variety of veg and gobble it down with fluffy rice for a dish that’s basically a hug in a bowl.

Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinac h. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:

Tree nuts

•Mustard

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

320 g

Chicken Thigh

Celery

1 packet

Tomato Paste

1 packet

Basmati Rice

1 packet

Crushed Roasted Cashews

(Contains: Tree nuts; )

Silverbeet

1 sachet

Mumbai Spice Blend

1 packet

Ginger Paste

Carrot

Garlic

1 packet

Masala Paste

(Contains: Mustard; )

1 packet

Coconut Milk

Nutrition Values

Calories703 kcal

Energy (kJ)2940 kJ

Fat39.2 g

of which saturates20.2 g

Carbohydrate82.6 g

of which sugars11.1 g

Dietary Fibre6.4 g

Protein42.5 g

Sodium697 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

•Lid

Cooking Steps

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

• Meanwhile, thinly slice carrot into half-moons. Finely chop celery. Finely chop garlic. Cut chicken thigh into 2cm chunks. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery 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 milk, baby spinach leaves, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until veggies are tender, 2-3 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter! Little cooks: Kids can help out with measuring the water and brown sugar.