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Chicken Korma Curry & Garlic Rice

Chicken Korma Curry & Garlic Rice

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-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsMilk)

1 bag

mixed leaves

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ sachet

Mumbai spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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

6

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.