Super Speedy Indian Chicken Halloumi Curry & Rice
with Veggies & Coriander- Milk
Spice up dinner-time with this North Indian curry! Golden, pan-fried halloumi takes center stage in a rich, aromatic curry packed with veggies and bold flavours. Served with fluffy rice and a sprinkle of fresh coriander, it’s a hearty, vibrant dish that’s perfect for curry night. Say hello to your new favourite comfort food!
Ingredients
1 packet
basmati rice
1 packet
Halloumi
(Contains: Milk; )
½
Onion
1
carrot
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 packet
Baby Leaves
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
honey
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While the rice is cooking, pat halloumi dry with paper towel and cut into 2cm chunks. • Cut chicken breast into 2cm chunks. • Roughly chop onion (see ingredients). • Thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add halloumi, carrot and onion, tossing, until golden brown, 4-5 minutes. • Add Mumbai spice blend, tomato paste, mild North Indian spice blend and the honey and cook until fragrant, 1 minute. • Add coconut milk and water, stir well to combine.
• Remove pan from heat, add baby spinach leaves and a good pinch of pepper, and stir until just wilted. • Divide rice between bowls. • Top with Indian chicken and halloumi curry. • Tear over coriander to serve. Enjoy!
