[BYOP] Butter Chicken Curry Bar

Name: [BYOP] Butter Chicken Curry Bar with Basmati Rice, Roast Veggies & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Basmati Rice; 1 Tomato; 1 packet Mild Curry Paste; 1 packet Coconut Milk; 330 g Chicken Thigh; 1 packet Crushed Peanuts; 1 Carrot; 1 packet Greek-Style Yoghurt; 1 Zucchini; 1 sachet Mild North Indian Spice Blend; 1 drizzle olive oil; 20 g butter; 1.5 cup water (for the rice); ¼ cup water (for the curry); 1 drizzle white wine vinegar

with Basmati Rice, Roast Veggies & Yoghurt

Get up to $200 off!

Tags:

Family

Allergens:

Peanuts

•Milk

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

Tomato

1 packet

Mild Curry Paste

1 packet

Coconut Milk

330 g

Chicken Thigh

1 packet

Crushed Peanuts

Carrot

1 packet

Greek-Style Yoghurt

Zucchini

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

1 drizzle

white wine vinegar

Nutritional Values

Calories911 kcal

Energy (kJ)3810 kJ

Fat46.5 g

of which saturates26.7 g

Carbohydrate78.1 g

of which sugars15.1 g

Dietary Fibre9.3 g

Protein43.5 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Slice carrot and zucchini into thick rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• In a medium saucepan, heat the butter over medium heat. • Add the water (for the rice) and bring to the boil. Add basmati rice and a good pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop tomato. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine Mild North Indian spice blend with a drizzle of olive oil. Add the chicken and toss to coat.

• While the veggies are roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• To the pan with the chicken, add mild curry paste (see ingredients) and cook until fragrant, 1 minute. • Stir in coconut milk and the water (for the curry). Simmer until slightly reduced, 1-2 minutes.

• In a small bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season. • Bring everything to the table. • Build your own plate with basmati rice, butter chicken curry, roast veggies, zingy tomato, Greek-style yoghurt and crushed peanuts. • If you've selected an add on bundle, serve with steamed lemon greens. Enjoy!