Double Mild Sri Lankan Chicken Masala
with Basmati Rice & Roasted Cashews
Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic Sri Lankan spices and umami-packed tomato paste. 3. Spoon it all over fluffy rice with fresh herbs and crunchy cashews. Oh, and how could we forget 4. Dig the heck in!
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chicken-style stock powder
baby spinach leaves
crushed roasted cashews
(Contains Tree Nuts; )
Sri Lankan spice blend
Not included in your delivery
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While the rice is cooking, thinly slice capsicum. Cut baby broccoli into thirds. Cut chicken thigh into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken in batches, tossing occasionally, until browned 5-6 minutes.
• Reduce heat to medium-high, then add a drizzle of olive oil and cook capsicum and baby broccoli until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby spinach leaves until just wilted, 1 minute. Season to taste.
• Tear coriander leaves. • Divide basmati rice between bowls. Top with mild Sri Lankan chicken masala. • Garnish with coriander and crushed roasted cashews to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!