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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly 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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
ginger paste(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)
chicken-style stock powder
Sri Lankan spice blend
water (for the rice)
water (for the curry)
In a medium saucepan, add water (for the rice) and bring to the boil. Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove the pan from heat and keep covered until 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 brown onion. Trim and cut baby broccoli into bite-sized pieces. Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Cut chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return the frying pan to medium-high heat with a drizzle of olive oil (if needed). Cook onion and carrot, tossing, until softened, 4-5 minutes. Add ginger paste, garlic, Sri Lankan spice blend and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.
Add 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 heat to medium and simmer until curry has thickened and veggies are tender, 6-7 minutes. Return chicken (plus any resting juices) to the pan. Add Asian greens and stir until wilted. Season to taste.
TIP: Add a splash of water if the curry is too thick!
Divide basmati rice between bowls. Top with Sri Lankan chicken curry to serve.