HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSri Lankan Chicken Curry
Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

with Baby Broccoli & Basmati Rice

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This flavour-packed chicken curry ticks all the boxes. Cooked in creamy coconut milk? Tick. Packed with aromatic flavours? Tick. Served with fluffy basmati rice? Tick. It's going to be your favourite recipe yet.

Tags:Kid Friendly

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

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


brown onion

1 bag

baby broccoli

1 knob




1 packet

chicken breast

1 packet

tomato paste

1 box

coconut cream

1 sachet

chicken-style stock powder

1 bag


2 clove


1 head

Asian greens

1 sachet

Sri Lankan spice blend

Not included in your delivery


olive oil

1 tsp


1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3635 kJ
Fat36.9 g
of which saturates26 g
Carbohydrate84.9 g
of which sugars14.2 g
Protein46 g
Sodium1088 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!


While the rice is cooking, finely chop the brown onion. Trim and cut the baby broccoli into bite-sized pieces. Finely chop the garlic and ginger. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Cut the chicken breast into 2cm chunks.


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


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


Add the water (for the curry), coconut cream, baby broccoli, the sugar and chicken-style stock powder, then season with salt. 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.

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


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