Quick Indian Mango Chicken & Garlicky Veggies

Name: Quick Indian Mango Chicken & Garlicky Veggies with Rapid Rice & 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; 2 carrot; 1 packet Diced Chicken; 1 bag baby spinach leaves; 20 g butter; 1 packet mango chutney; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt

with Rapid Rice & Yoghurt

Get up to $175 off

Bold Mumbai spice blend coats diced chicken in this quick and easy Indian-inspired dish! With a bit of help from the yoghurt and mango chutney toppings, the aromas will make you want to dig in before this hits the table.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced green beans with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder

2 clove

garlic

carrot

1 packet

Diced Chicken

1 bag

baby spinach leaves

1 packet

mango chutney

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2930 kJ

Fat21.8 g

of which saturates9.3 g

Carbohydrate82.7 g

of which sugars14.6 g

Protein43.9 g

Sodium1014 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 a 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. Slice carrot into thin sticks (or half-moons if you prefer). • In a medium bowl, combine Mumbai spice blend, a pinch of salt and a drizzle of olive oil. Add diced chicken and toss to coat. Set aside.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook 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. • Return the frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 4-5 minutes. • Remove pan from the heat, then add mango chutney and a splash of water. Toss chicken to coat.

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