This fresh, fragrant curry gets its flavour from the delicious, Indian inspired Bengal curry paste. A mild yet tasty base of ginger, chilli, turmeric and fenugreek seeds is revived with fresh lime and creamy yoghurt, all on a bed of pillowy rice. Divine!
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Bengal curry paste
Dice the free range chicken breast into 2 cm pieces. Finely slice the brown onion. Peel the sweet potato and cut into 2 cm cubes. Cut the zucchini into 1 cm chunks. Cut the lime into wedges.
Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Add the diced chicken breast and cook, stirring, for 3-5 minutes, or until just browned (the chicken will finish cooking in step 4). Remove the chicken from the pan and set aside.
Heat the remaining olive oil in the same pan 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 breast 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 softened. Remove the pan from the heat and stir through 1/2 the Greek yoghurt.
Adding Greek yoghurt to your curry instead of coconut milk makes for a lovely creamy sauce that is higher in protein, vitamins and minerals. It’s also a lighter alternative to coconut milk and has a thicker consistency…winner, winner!
Meanwhile, rinse the basmati rice well. Place the rice and 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.
Divide the rice and Bengal chicken curry between bowls, dollop with the remaining yoghurt and serve with the lime wedges. Enjoy!