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Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

with Broccolini & Basmati Rice

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This creamy coconut chicken curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and finished with a sprinkling of flair from the coriander.

Allergens:

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

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

1 unit

brown onion

1 bunch

broccolini

2 clove

garlic

1 knob

ginger

1 unit

carrot

1 bunch

coriander

1 packet

Asian greens

1 packet

chicken thigh

1 sachet

Sri Lankan spice blend

1 packet

tomato paste

1 tin

coconut cream

1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

1 tsp

sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3740 kJ
Fat39.1 g
of which saturates29 g
Carbohydrate85.5 g
of which sugars17.2 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium412 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water (for the rice) 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!

2

While the rice is cooking, finely chop the brown onion. Trim and cut the broccolini into 2cm pieces. Finely grate the garlic (or use a garlic press) and ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Roughly chop the Asian greens. Cut the chicken thigh into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: The chicken is cooked when it's no longer pink inside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion and carrot and cook until softened, 4-5 minutes. Add the garlic, ginger, Sri Lankan spice blend and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.

5

Add the water (for the curry), coconut cream, broccolini, the sugar, chicken stock and a generous pinch of salt to the frying pan. Stir to combine and bring to the boil. Reduce the heat to medium and simmer until the curry has thickened and the veggies are tender, 6-7 minutes. Return the chicken (plus any resting juices) to the pan. Add the Asian greens and stir until wilted. Season to taste with salt and pepper.

TIP: Add a splash of water if the curry is too thick!

6

Divide the basmati rice between bowls and top with the Sri Lankan chicken curry. Garnish with the coriander.