Easy Chicken Veggie Korma Curry

Name: Easy Chicken Veggie Korma Curry with Rapid Rice, Yoghurt & Roasted Cashews
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Asian Greens; 1 packet Mild Curry Paste; 1 packet Flaked Almonds; 1 packet Greek-Style Yoghurt; 330 g Chicken Tenderloins; 1 Zucchini; 1 sachet Mild North Indian Spice Blend; packet Basmati Rice; 1 packet Coconut Milk

with Rapid Rice, Yoghurt & Roasted Cashews

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Harnessing the flavours from coriander, cumin, paprika and turmeric, our mild curry paste works a treat in this korma curry and creates the perfect flavour base for the juicy chicken and veggies to soak up. The aromas will quickly take over your kitchen, giving you something a little extra to celebrate this Harmony Week.

Allergens:

Amandelnoten

•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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Mild Curry Paste

1 packet

Flaked Almonds

(Contains: Amandelnoten; May be present: Paranüsse, Kaschunüsse, Haselnüsse, Macadamia, Latte, Erdnüsse, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Soja, Walnüsse.)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

330 g

Chicken Tenderloins

Zucchini

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

packet

Basmati Rice

(May be present: Glutenhaltiges Getreide, Soja, Weizen.)

1 packet

Coconut Milk

Nutritional Values

Calories482 kcal

Energy (kJ)2020 kJ

Fat25.7 g

of which saturates17.6 g

Carbohydrate16.8 g

of which sugars11.1 g

Dietary Fibre5.6 g

Protein44 g

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return to saucepan. • Stir through the butter. Cover to keep warm.

• While rice is cooking, roughly chop Asian greens. • Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add carrot & zucchini mix, and cook, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and mild North Indian spice blend and cook, tossing, until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk, the brown sugar and Asian greens and return cooked veggies to the pan. Cook stirring, until thickened, 2-3 minutes. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.

• Divide rapid rice between bowls. • Top with chicken veggie korma curry. • Sprinkle over roasted cashews and dollop over Greek-style yoghurt to serve. Enjoy!

• Add mild curry paste, coconut milk, the brown sugar, Asian greens and return cooked zucchini to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.

• Divide rice between bowls. • Top with chicken and veggie korma curry. • Dollop over Greek-Style yoghurt to serve. Enjoy!