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Bengal Chicken Curry

Bengal Chicken Curry

with Yoghurt & Lime

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This fresh, fragrant curry gets it’s flavour from the delicious, preservative-free Bengal curry paste. A mild yet tasty base of ginger, chilli, tumeric and fenugreek seeds is revived with fresh lime and creamy yoghurt, all on a bed of pillowy rice. Divine!

Tags:Eat Me FirstHigh ProteinSeafood firstSpicy
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 fillet

chicken breast

½

brown onion

2 tbs

Bengal curry paste

300 g

sweet potato

1

zucchini

1 tub

yoghurt

(ContainsMilk)

¾ cup

jasmine rice

½

lime

Not included in your delivery

2 tbs

olive oil

¼ cup

warm water

3 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3180 kJ
Fat16.7 g
of which saturates4.9 g
Carbohydrate96.5 g
of which sugars23.4 g
Dietary Fibre0 g
Protein51.7 g
Cholesterol0 mg
Sodium725 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Non-Stick Pan
Saucepan
Sieve
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, dice chicken breast in 2 cm pieces, finely slice the brown onion, peel and cube the sweet potato, cut zucchini into 1 cm chunks, rinse the Jasmine rice and cut the lime into wedges.

2

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the diced chicken breast fillets and cook stirring for 3-5 minutes or until browned. Remove from the pan and set aside.

3

Heat the remaining oil in the same frying pan back over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute or until fragrant. Add the sweet potato and zucchini and cook, stirring, for 5 minutes or until just tender. Return the chicken to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes or until the chicken is cooked through and the sweet potato is tender. Remove the pan from the heat and stir through half of the yoghurt.

4

Meanwhile, place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

5

Divide the rice and curry between bowls, dollop with the remaining yoghurt and serve with the lime wedges.