Quick Indian Mango Chicken & Rapid Rice

Name: Quick Indian Mango Chicken & Rapid Rice with Garlicky Veggies & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 sachet Chicken-Style Stock Powder; 2 clove garlic; 1 bag baby broccoli; 1 carrot; 1 packet chicken breast; 1 bag baby spinach leaves; 20 g butter; 1 packet Mango Chilli Sauce; 1 sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt

with Garlicky Veggies & Yoghurt

Get up to $175 off

Bold and mild North Indian spices coats diced chicken in this quick and easy Indian-inspired dish! With a bit of help from the yoghurt and apricot sauce toppings, the aromas will make you want to dig in before this hits the table.

Allergens:

Milk

•Sulphites

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

basmati rice

1 sachet

Chicken-Style Stock Powder

2 clove

garlic

1 bag

baby broccoli

carrot

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

Mango Chilli Sauce

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

20 g

butter

Nutrition Values

Energy (kJ)3019 kJ

Fat22 g

of which saturates9.3 g

Carbohydrate87 g

of which sugars17.3 g

Protein43.7 g

Sodium952 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 boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain rice, then return to saucepan. Add chicken-style stock powder and stir to combine.

• While the rice is cooking, finely chop garlic. Thinly slice carrot into sticks. Trim baby broccoli (halve any thick stalks lengthways). Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until tender, 4-5 minutes. • Add baby spinach leaves, the butter and garlic and cook until fragrant, 1-2 minutes. Season to taste, then transfer to a bowl and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Remove the pan from heat, then add mango chilli sauce and a splash of water. Toss chicken to coat. Season to taste.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!