Mumbai Chicken & Golden Coconut Rice

Name: Mumbai Chicken & Golden Coconut Rice with Mixed Greens & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: olive oil; 1 packet coconut milk; 1 sachet curry powder; 1 sachet Chicken-Style Stock Powder; ¾ cup water; 1 packet jasmine rice; 1 packet chicken breast; 1 sachet Mumbai Spice Blend; 1 packet cornflour; 1 tablespoon (tbsp) plain flour; 1 packet Mixed Salad Leaves; pinch chilli flakes; drizzle white wine vinegar; 1 packet Greek-Style Yoghurt; ½ packet mint

with Mixed Greens & Yoghurt

Get up to $175 off

Spice up tonight’s dinner with Mumbai fried chicken - it’s crispy, golden, and bursting with bold flavours! If that’s not enough to tempt you, the fluffy coconut rice, golden and fragrant, is sure to tip you over the edge. Every bite is another step towards a culinary escape!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

coconut milk

1 sachet

curry powder

1 sachet

Chicken-Style Stock Powder

1 packet

jasmine rice

1 packet

chicken breast

1 sachet

Mumbai Spice Blend

1 packet

cornflour

1 packet

Mixed Salad Leaves

pinch

chilli flakes

1 packet

Greek-Style Yoghurt

½ packet

mint

Not included in your delivery

olive oil

¾ cup

water

1 tablespoon (tbsp)

plain flour

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2699 kJ

Calories645 kcal

Fat25.2 g

of which saturates16.5 g

Carbohydrate81 g

of which sugars5.1 g

Dietary Fibre5.4 g

Protein50.2 g

Sodium955 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• To a medium saucepan, add coconut milk, curry powder, chicken-style stock powder, the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove the pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, using paper towel, pat chicken breast dry and cut into 2cm chunks. • In a medium bowl, combine chicken, Sri Lankan spice blend and the olive oil (1/2 tbs 2 people / 1 tbs 4 people). Set aside.

• Add cornflour and the plain flour to the chicken mixture and toss to coat. • In a large frying pan over high heat, heat enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. Season with salt.

• In a medium bowl, combine mixed salad leaves, a pinch of chilli flakes (if using), a drizzle of white wine vinegar and olive oil. Season to taste. • Divide golden coconut rice between bowls. Top with Sri Lankan chicken and chilli-dressed salad. • Drizzle over Greek-style yoghurt and tear over mint.