HelloHero: Indian Chicken & Sweet Potato Curry
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HelloHero: Indian Chicken & Sweet Potato Curry

HelloHero: Indian Chicken & Sweet Potato Curry

with Rice & Yoghurt

Roasted sweet potato and green beans 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.

Tags:
Kid Friendly
Allergens:
Milk

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 Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

½

brown onion

1 packet

white rice

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

1 clove

garlic

1 packet

green beans

1 packet

chicken breast

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

1.25 cup

water (for the rice)

1.5 tbs

water (for the curry)

½ tbs

brown sugar

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3638 kJ
Calories869 kcal
Fat33 g
of which saturates16.9 g
Carbohydrate91 g
of which sugars24.6 g
Dietary Fibre9.4 g
Protein50.9 g
Sodium732 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°/220°C fan-forced. Cut sweet potato into bite-sized chunks. Peel and finely 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!

2
2

• While the sweet potato is roasting, rinse and drain white rice. • Add the water (for the rice) to a medium saucepan and bring to the boil. Add 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 all the water is absorbed, 10 minutes. • Meanwhile, finely chop garlic. Trim green beans. Cut chicken thigh into 2cm chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and green beans, tossing occasionally, until browned and cooked through, 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. Stir in the water, light cooking cream, brown sugar and a generous pinch of salt. • Remove from heat, then return chicken and green beans (plus any resting juices!) to the pan. Stir in the butter and roasted sweet potato. Cook, stirring, until combined, 1 minute.

4
4

• 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!