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Creamy Indian Chicken Curry

Creamy Indian Chicken Curry

with Basmati Rice & Greek Yoghurt

Family Friendly
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Roasted sweet potato and baby spinach join tender chicken in a mild, creamy curry that's a delight for the senses. We've also added in fresh ginger and cooling yoghurt to deliver a meal destined to become a family favourite.

Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!

Tags:Not Suitable for CoeliacsKid FriendlyNaturally Gluten-Free
Allergens:Milk

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

sweet potato

1 packet

basmati rice

½

brown onion

½ knob

ginger

1 clove

garlic

1 packet

chicken thigh

1 sachet

Mumbai spice blend

(May be present Gluten)

½ box

passata

1 packet

light cooking cream

(ContainsMilk)

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1.5 tbs

water (for the curry)

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3925 kJ
Fat41.7 g
of which saturates21 g
Carbohydrate93.3 g
of which sugars23 g
Dietary Fibre0 g
Protein46.3 g
Cholesterol0 mg
Sodium568 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan forced. Cut the sweet potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.

TIP: Cut the sweet potato to size so it cooks in time.

2

While the sweet potato is roasting, bring the water (for the rice) to the boil in a medium saucepan. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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!

3

While the rice is cooking, finely chop the brown onion (see ingredients). Finely grate the ginger (see ingredients) and garlic. Cut the chicken thigh into 2cm chunks.

Alternative Step 3 if you've received chicken breast: While the rice is cooking, finely chop the brown onion (see ingredients). Finely grate the ginger (see ingredients) and garlic. Cut the chicken breast into 2cm chunks.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. Return the pan to a mediumhigh heat with a drizzle of olive oil if needed. Add the onion and cook until softened, 4-5 minutes. Add a drizzle of olive oil, the ginger, the garlic and Mumbai spice blend, and cook, stirring, until fragrant, 1 minute. Add the water (for the curry), passata (see ingredients), light cooking cream, and brown sugar, then season with salt. Stir to combine.

5

Bring the curry to the boil, then reduce the heat to medium. Return the chicken (plus any resting juices) to the pan, add the baby spinach leaves, butter and roasted sweet potato, and stir until the spinach has wilted. Season to taste.

6

Divide the basmati rice between bowls. Top with the Indian chicken curry and the Greek yoghurt.