Double Chicken Korma Curry & Garlic Rice
with Cashews & Mint Yoghurt
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.
Ingredients
1
garlic paste
1
basmati rice
1
brown onion
1
mint
1
Long Chilli
1
curry leaves
2
chicken breast
1
mild curry paste
1
light cooking cream
(Contains Milk;)
1
baby spinach leaves
1
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
olive oil
butter
Nutritional Values
Cooking Steps
In a medium saucepan, melt 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste until fragrant, 1-2 minutes. Add basmati 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. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While rice is cooking, finely chop brown onion and mint. Thinly slice long chilli (if using). Pick curry leaves. Cut chicken breast into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and onion, tossing occasionally, until browned, 6-7 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to plant-based crumbed chicken, heat pan over medium-high heat with enough olive oil to cover the base. Cook plant-based chicken until golden and heated through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Cover to keep warm.
Reduce heat to medium-high, then add curry leaves, Mumbai spice blend (see ingredients), mild curry paste and remaining garlic paste and butter, and cook until fragrant, 1-2 minutes. Add light cooking cream and the water (for the curry), then simmer, stirring, until slightly thickened, 1-2 minutes. Remove from heat. Stir through baby spinach leaves. Season with salt and pepper to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Return all chicken to the pan, then continue as above.
In small bowl, combine Greek-style yoghurt and mint. Season generously to taste.
Divide garlic rice between bowls. Top with chicken korma curry. Sprinkle over roasted cashews and chilli (if using). Serve with a dollop of mint yoghurt. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Divide plantbased chicken and the sides between plates, then continue with the step.