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Creamy Indian Chicken Curry

Creamy Indian Chicken Curry

Creamy Indian Chicken 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.

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 packet

Basmati Rice

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

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Mild Curry Paste

330 g

Chicken Tenderloins

1

Baby Broccoli

Nutritional Values

Calories643 kcal

Energy (kJ)2690 kJ

Fat19.3 g

of which saturates9.3 g

Carbohydrate68.9 g

of which sugars7.8 g

Dietary Fibre6.1 g

Protein46.1 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

Cook the rice

1

• 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!

Cook the chicken

2

• 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.

Cook the veggies

3

• 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.

4

• 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.

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