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Bengal Double Chicken & Roasted Cauliflower Curry

Bengal Double Chicken & Roasted Cauliflower Curry

with Basmati Rice

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If you’re looking for a cosy meal to add to the table, we can’t recommend this creamy chicken curry enough. Let the warm flavours of the roasted cauliflower and the freshness of the salad leaves add an extra layer and you’ll be humming in bliss with every bite.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:Milk

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1

onion

1 bag

salad leaves

2 packet

chicken thigh

1 sachet

brown mustard seeds

1 box

coconut cream

1

white turnip

2 clove

garlic

1 packet

Bengal curry paste

Not included in your delivery

1

olive oil

20 g

butter

(ContainsMilk)

¼ tsp

salt

1.5 cup

water (for the rice)

½ cup

water (for the curry)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5219 kJ
Fat72 g
of which saturates39.9 g
Carbohydrate78.6 g
of which sugars11.5 g
Protein69.6 g
Sodium861 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut white turnip into bite-sized chunks. Place cauliflower and turnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

2

While the veggies are roasting, add water (for the rice) to a medium saucepan and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the 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!

3

While the rice is cooking, finely chop onion and garlic. Cut chicken thigh into 2cm chunks.

4

Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, in batches, with a pinch of salt, tossing, until browned, 3 minutes. Transfer to a medium bowl. Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook onion and brown mustard seeds, stirring, until softened, 4-5 minutes. Add garlic and Bengal curry paste and cook until fragrant, 1-2 minutes.

TIP: The chicken will continue cooking in step 5.

5

Return the chicken (plus any resting juices) to the pan. Add coconut cream, water (for the curry) and the salt and stir to combine. Reduce heat to medium and simmer until slightly thickened and the chicken is cooked through, 3-4 minutes. Stir through roasted cauliflower and salad leaves and cook until just wilted, 1-2 minutes.

TIP: Add another splash of water if you prefer a looser curry!

6

Divide basmati rice between bowls. Top with Bengal chicken and roasted cauliflower curry to serve.