Indian Chicken & Sweet Potato Curry
with Basmati Rice & Yoghurt
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
½
brown onion
1 clove
garlic
1 packet
green beans
1 packet
chicken thigh
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½ packet
ginger paste
1 packet
tomato paste
1 sachet
Mumbai spice blend
1 packet
light cooking cream
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 tbs
water
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°/220°C fan-forced. Cut sweet potato into bite-sized chunks. Peel and roughly chop brown onion. • Place sweet potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help toss the sweet potato!
• While the sweet potato is roasting, 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. • Meanwhile, finely chop garlic. Trim green beans. Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and green beans, 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. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring, until fragrant, 1 minute. Stir in the water, light cooking cream, brown sugar and a generous pinch of salt. • Remove from heat, then return chicken and green beans to the pan. Stir in the butter and roasted sweet potato. Cook until combined, 1 minute.
• Divide basmati rice between bowls. Top with Indian chicken and sweet potato curry. • Serve with a dollop of Greek-style yoghurt. Enjoy!
Little cooks: Add the finishing touch by dolloping over the yoghurt!