Creamy Chicken, Chickpea, Tomato & Spinach Curry

Name: Creamy Chicken, Chickpea, Tomato & Spinach Curry with Buttered-Cashew Rice, Garlic Naan & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 40 g butter; 1 packet basmati rice; 1 packet chicken breast; 1 tomato; 1 tin chickpeas; 1 packet garlic paste; 1 packet tomato paste; 1 packet mild curry paste; 1 packet thickened cream; ½ tsp brown sugar; 1 bag baby spinach leaves; 2 naan bread; 1 packet roasted cashews; 1.5 cup water (for the rice); 1 sachet Mumbai spice blend; ¼ cup water (for the curry); 1 packet Greek-style yoghurt; 1 packet Tamarind Chutney

with Buttered-Cashew Rice, Garlic Naan & Yoghurt

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This golden bowl of goodness has everything you need to feel cosy and satisfied, with chickpeas, chicken and veggies cooked in a creamy, mildly spiced sauce plus a cooling mint yoghurt to finish it off.

Allergens:

Milk

•Gluten

•Wheat

•Tree Nuts

•Soy

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

basmati rice

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

1 packet

chicken breast

tomato

1 tin

chickpeas

1 packet

garlic paste

1 packet

tomato paste

1 packet

mild curry paste

1 packet

thickened cream

(Contains: Milk;)

1 bag

baby spinach leaves

naan bread

(Contains: Gluten, Wheat, Milk; May be present: Sesame, Soy.)

1 packet

roasted cashews

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

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Tamarind Chutney

(Contains: Soy;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

½ tsp

brown sugar

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)5330 kJ

Fat56.6 g

of which saturates24.4 g

Carbohydrate163 g

of which sugars29 g

Protein68.7 g

Sodium2879 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. • Add basmati rice, 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!

• When the rice has 10 minutes remaining, roughly chop tomato. Drain chickpeas. Cut chicken breast into 2cm chunks. • In a small heatproof bowl, combine 1/2 the garlic paste and a drizzle of olive oil. • Microwave, in 10 second bursts, until fragrant. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken and cook until browned, 5-6 minutes. • Add tomato, chickpeas, tomato paste (see ingredients), mild curry paste, Mumbai spice blend and the remaining garlic paste and butter, cook stirring, until softened and fragrant, 3-4 minutes.

• Reduce heat to medium and stir in thickened cream, the water (for the curry) and the brown sugar, cook until combined and slightly reduced, 1-2 minutes. • Add baby spinach leaves, cook, stirring, until slightly wilted, 1 minute. Season.

• Meanwhile, preheat grill to high. Brush garlic oil over one side of the naan. • Place naan directly on an oven wire rack and bake until golden, 3-5 minutes.

• To the rice, add roasted cashew nuts, stirring to combine. • Divide buttered-cashew rice between bowls. • Spoon over creamy chickpea, chicken, tomato and spinach curry. • Top with Greek style yoghurt. Serve with garlic naan. Enjoy!