South Indian Chicken Thigh Curry
with Garlic Butter Rice & Tomato Salad
This slow-cooker curry boasts South Indian flavours, with curry powder and coconut milk intermingling with juicy chicken thigh. Time transforms these separate ingredients into a cohesive and delicious meal, served over fragrant garlic rice. It’s like a hug in a bowl!
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
Garlic
1
Red Onion
1
Chicken Thigh
1
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1
Curry Powder
1
Chicken-Style Stock Powder
1
Coconut Milk
1
Carrot
1
Tomato
1
Coriander
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
white wine vinegar
Nutrition Values
Instructions
• Finely chop garlic. Cut onion (see ingredients) into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken drumsticks, turning, until browned on all sides, 3-4 minutes. • Add mild curry paste and half the garlic and cook until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken thighs, turning, until browned on all sides, 3-4 minutes. • Add mild curry paste and half the garlic and cook until fragrant, 1 minute.
• Transfer chicken drumsticks (including pan juices!), onion, curry powder, chicken-style stock powder, coconut milk and the water (for the chicken) to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until chicken is tender, 90 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Transfer chicken thighs (including pan juices!), onion, curry powder, chicken-style stock powder, coconut milk and the water (for the chicken) to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning thighs each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until chicken is tender, 90 minutes.
• When the slow cooker has 20 minutes remaining, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook remaining garlic until fragrant, 1-2 minutes. Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Grate carrot. Roughly chop tomato and coriander. • In a medium bowl, combine carrot, tomato, coriander, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garlic butter rice between bowls. • Top with South Indian chicken drumstick curry and tomato salad. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic butter rice between bowls. • Top with South Indian chicken thigh curry and tomato salad. Enjoy!