Sri Lankan Chicken & Veggie Curry
with Basmati Rice & Toasted Coconut
This colourful curry has everything you never knew you needed - with tender chicken breast mixed with flavourful spices, creamy coconut and veggies, it’s the ultimate in Sri Lankan-style cuisine.
- Keep an eye out...Due to recent sourcing challenges, we’ve replaced orange kumara with red kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
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
1
red kumara
1
carrot
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 knob
ginger
2 clove
garlic
1
brown onion
1 packet
chicken thigh
½ sachet
shredded coconut
(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
tomato paste
1 sachet
Sri Lankan spice blend
1 tin
coconut milk
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
½
long green chilli
Not included in your delivery
Olive Oil
1.5 cup
water (for the rice)
½ tsp
brown sugar
⅓ cup
water (for the curry)
Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara and carrot (both unpeeled) into 1cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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!
While the rice is cooking, finely grate the ginger and garlic. Roughly chop the brown onion. Cut the chicken thigh into 2cm chunks. Heat a large frying pan over a medium-high heat. Add the shredded coconut (see ingredients) and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle more olive oil if needed. Cook the onion until softened, 4-5 minutes. Add the tomato paste, brown sugar, ginger, garlic and Sri Lankan spice blend and cook until fragrant, 1-2 minutes.
Reduce the heat to medium, then add the coconut milk, water (for the curry) and chicken-style stock powder to the curry base and cook until thickened, 3 minutes. Remove from the heat, then return the chicken to the pan and stir through the baby spinach leaves until wilted, 1 minute. Add a generous splash of water and gently stir through the roasted veggies. Season to taste.
Thinly slice the long green chilli (if using). Divide the basmati rice between bowls, then top with the Sri Lankan chicken and veggie curry. Garnish with the toasted coconut and chilli.