Chicken Korma Curry & Garlic Rice

Name: Chicken Korma Curry & Garlic Rice with Cashews & Herby Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 40 g butter; 1 packet garlic paste; 1 packet basmati rice; 1 onion; 1 bag herbs; ½ fresh chilli; 5 leaves curry leaves; 1 packet chicken breast; 1 packet mild curry paste; 1 packet light cooking cream; 1 bag mixed leaves; 1 packet roasted cashews; 1.5 cup water (for the rice); ½ sachet Mumbai spice blend; ¼ cup water (for the curry); 1 packet Greek-style yoghurt

with Cashews & Herby Yoghurt

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In this mild and creamy Indian-style curry, juicy chicken breast soaks up the korma sauce like a treat. Serve over fluffy and fragrant rice, and with a refreshing and tangy herb yoghurt to cut through the richness.

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

•Tree Nuts

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

onion

1 bag

herbs

fresh chilli

5 leaves

curry leaves

1 packet

chicken breast

1 packet

mild curry paste

1 packet

light cooking cream

(Contains: Milk;)

1 bag

mixed leaves

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)

½ sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)4085 kJ

Fat46.2 g

of which saturates22.5 g

Carbohydrate84.9 g

of which sugars17.8 g

Protein51.7 g

Sodium1937 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, melt 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste 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. 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!

While the rice is cooking, finely chop onion and herbs. Thinly slice fresh chilli (if using). Pick curry leaves. 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 and onion, tossing occasionally, until browned, 6-7 minutes.

Reduce heat to medium-high, then add curry leaves, Mumbai spice blend (see ingredients), mild curry paste and remaining garlic paste and butter, and cook until fragrant, 1-2 minutes. Add light cooking cream and the water (for the curry), then simmer, stirring, until slightly thickened, 1-2 minutes. Remove from heat. Stir through mixed leaves. Season with salt and pepper to taste.

In small bowl, combine Greek-style yoghurt and herbs. Season generously to taste.

Divide garlic rice between bowls. Top with chicken korma curry. Sprinkle over roasted cashews and chilli (if using). Serve with a dollop of herb yoghurt.