Creamy Indian Chicken Curry

Name: Creamy Indian Chicken Curry with Baby Broccoli & Garlic Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 clove garlic; 1 packet white rice; 40 g butter; 1.25 cup water (for the rice); 1 bunch baby broccoli; 1 packet chicken tenderloins; 1 packet mild curry paste; 1 packet light cooking cream; -1.74 cup water (for the curry)

with Baby Broccoli & Garlic Rice

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If you're looking for the perfect mid-week comfort meal, look no further than this easy Indian curry. Served on a bed of garlic rice, you won't be able to get enough of the juicy chicken tenderloin and tender baby broccoli cooked through our creamy mild curry sauce.

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

white rice

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

1 bunch

baby broccoli

1 packet

chicken tenderloins

1 packet

mild curry paste

1 packet

light cooking cream

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

1.25 cup

water (for the rice)

-1.74 cup

water (for the curry)

Nutritional Values

Energy (kJ)3589 kJ

Calories858 kcal

Fat41.9 g

of which saturates21.4 g

Carbohydrate70.9 g

of which sugars9 g

Dietary Fibre11.6 g

Protein9 g

Sodium1302 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. Rinse and drain white rice. • In a medium saucepan, heat half of the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add rice, the 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!

• Meanwhile, trim and roughly chop baby broccoli. Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Season, then transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add mild curry paste and cook until fragrant, 1 minute. • Stir in light cooking cream, the water (for the curry) and the remaining butter. Simmer until slightly thickened, 1-2 minutes. • Add cooked chicken to the curry and stir to combine. Season to taste.

• Divide garlic rice between bowls. • Serve with creamy Indian chicken curry. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop roasted almonds. Top curry with Greek-style yoghurt, almonds and torn mint to serve.