Chicken Veggie Korma Curry

Name: Chicken Veggie Korma Curry with Rice, Yoghurt & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Coconut Milk; 1 packet Greek-Style Yoghurt; 1 packet Basmati Rice; 1 packet Mild Curry Paste; 1 packet Flaked Almonds; 330 g Chicken Tenderloins; 1 Zucchini; 1 packet Asian Greens; 1 sachet Mild North Indian Spice Blend

with Rice, Yoghurt & Flaked Almonds

4.4

(469)

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Allergens:

Milk

•Almond

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

Coconut Milk

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Basmati Rice

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

1 packet

Mild Curry Paste

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

330 g

Chicken Tenderloins

1

Zucchini

1 packet

Asian Greens

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

Nutritional Values

Calories744 kcal

Energy (kJ)3110 kJ

Fat26.2 g

of which saturates17.9 g

Carbohydrate74.8 g

of which sugars11.5 g

Dietary Fibre9.9 g

Protein48.8 g

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • Stir through the butter. Cover to keep warm.

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

2

• While rice is cooking, roughly chop Asian greens. • Slice zucchini into half-moons. • Cut chicken tenderloins into 2cm chunks.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, until tender, 4-5 minutes. Transfer to a bowl.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and mild North Indian spice blend and cook tossing, until browned and cooked through, 4-5 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

5

• Add mild curry paste, coconut milk, the brown sugar, Asian greens and return cooked zucchini to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.

6

• Divide rice between bowls. • Top with chicken and veggie korma curry. • Sprinkle over flaked almonds and dollop over Greek-Style yoghurt to serve. Enjoy!