Chicken & Mumbai Curry Sauce
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Chicken & Mumbai Curry Sauce

Chicken & Mumbai Curry Sauce

with Spinach Garlic Rice

Rich, creamy and aromatic, this mild curry sauce has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!

Tags:
Over 30g protein

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

1

zucchini

1

tomato

1 packet

green beans

½

Long Chilli (Optional)

1 packet

Mumbai spice blend

1 packet

coconut milk

1 packet

chicken breast

1 packet

baby spinach leaves

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

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Nutritional Values

Energy (kJ)3027 kJ
Calories723 kcal
Fat26.7 g
of which saturates17.9 g
Carbohydrate69.8 g
of which sugars7.2 g
Dietary Fibre14.4 g
Protein48.5 g
Sodium668 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook half the garlic, stirring, until fragrant, 1-2 minutes. Add basmati rice, the water 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 water is absorbed, 10 minutes. • Once the water has absorbed, stir through baby spinach leaves, until wilted.

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

2
2

• Meanwhile, slice zucchini into half-moons. • Roughly chop tomato. • Trim and halve green beans. • Thinly slice long chilli (if using).

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

4
4

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Add tomato, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

5
5

• Stir in coconut milk and cook until slightly thickened, 2-3 minutes.

6
6

• Divide spinach garlic rice between bowls. Top with chicken. • Spoon over Mumbai coconut curry sauce. • Top with long chilli to serve. Enjoy!