Chicken & Roast Veggie Korma Curry
with Curry Leaf Rice & Flaked Almonds
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.
Ingredients
1 packet
Bamboo Shoots
330 g
Chicken Breast
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mild Curry Paste
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Soy, Gluten, Wheat.)
Curry Leaves
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Cut carrot and bamboo shoots (see ingredients) into bite-sized chunks. • Pick curry leaves. • Place carrot and bamboo shoots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook curry leaves until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
Custom Recipe: If you've swapped to chicken breast, cut chicken breast into 2cm chunks. 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. Season with salt and pepper and transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook mild curry paste, until fragrant, 1 minute. • Stir in light cooking cream and the water (for the curry), until slightly thickened, 1-2 minutes.
• Add cooked haloumi, roast veggies and baby spinach leaves to the pan. Cook until wilted and combined, 1 minute.
• Divide curry leaf rice between bowls. Top with haloumi and roast veggie korma curry. • Sprinkle with flaked almonds and a dollop of Greek-style yoghurt to serve. Enjoy!
