Mild Coconut Chicken & Baby Broccoli Curry
with Couscous & Roasted Cashews
Ready to make restaurant-worthy chicken curry 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 couscous with fresh herbs and crunchy cashews. Oh, and how could we forget 4. Dig the heck in!
We’ve replaced the basmati rice in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
capsicum
½ bunch
baby broccoli
1 sprig
spring onion
1 packet
chicken thigh
1 packet
couscous
(Contains Gluten; )
½ packet
tomato paste
1 sachet
Sri Lankan spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
1 packet
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
1.5 cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. While the rice is cooking, thinly slice capsicum. Cut baby broccoli (see ingredients) into thirds. Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, place couscous in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and season to taste and set aside.
• 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 leaves until just wilted, 1 minute. Season to taste.
• Divide couscous between bowls. Top with mild Sri Lankan chicken curry. • Garnish with spring onion and crushed roasted cashews to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!
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