Creamy Indian Chicken Curry
with Sweet Potato & Basmati Rice
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 zingy ginger and cooling yoghurt to deliver a meal that's sure to be a new favourite.
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.
Ingredients
1
sweet potato
1 clove
garlic
1 packet
chicken thigh
1 packet
basmati rice
½ packet
ginger paste
1 packet
tomato paste
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
butter
1.5 tbs
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
Little cooks: Help toss the sweet potato!
• Meanwhile, finely chop garlic. • Cut chicken thigh into 2cm chunks.
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt, then cook, uncovered, over high heat until tender, 12 minutes. • Drain, then cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with another drizzle of olive oil, if needed. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring, until fragrant, 1 minute. Add the water, light cooking cream, the brown sugar and a generous pinch of salt. Stir to combine.
• Remove from heat, then return chicken (plus any resting juices!) to the pan. • Add the butter, baby spinach leaves and roasted sweet potato. Cook, stirring, until combined and spinach is wilted, 1 minute. Season to taste.
• Divide basmati rice between bowls. Top with creamy Indian chicken curry. • Dollop over Greek-style yoghurt to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the yoghurt!
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