Mild Coconut Chicken & Baby Broccoli Curry
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Mild Coconut Chicken & Baby Broccoli Curry

Mild Coconut Chicken & Baby Broccoli Curry

with Basmati Rice & Roasted Cashews

Tags:
Quick
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
cashews

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

basmati rice

1

baby broccoli

1

chicken thigh

1

tomato paste

1

Chicken-Style Stock Powder

1

coconut milk

1

baby spinach leaves

1

coriander

1

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

1

olive oil

1

honey

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Nutrition Values

Energy (kJ)2964 kJ
Calories0 kcal
Fat41.2 g
of which saturates20.6 g
Carbohydrate78.2 g
of which sugars9.5 g
Dietary Fibre0 g
Protein41.1 g
Cholesterol0 mg
Sodium1456 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.

Instructions

1

• 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 rice is tender and 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!

2

• While the rice is cooking, thinly slice capsicum. Cut baby broccoli into thirds. Cut chicken drumstick fillet 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 and cooked through, 5-6 minutes.

3

• 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.

4

• Tear coriander leaves. • Divide basmati rice between bowls. Top with mild coconut chicken and baby broccoli curry. • Garnish with coriander and crushed roasted cashews to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnishes!