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Easy Indian Coconut Curry Chicken Breast

Easy Indian Coconut Curry Chicken Breast

Easy Indian Coconut Curry Chicken Breast

with Basmati-Spinach Toss

Get up to $200 off!

Allergens:

Peanuts

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

Cucumber

1

Tomato

330 g

Chicken Breast

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Mild Curry Paste

1 packet

Baby Spinach Leaves

1 packet

Coconut Milk

1 packet

Basmati Rice

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

1 sachet

Mumbai Spice Blend

Nutritional Values

Calories731 kcal

Energy (kJ)3060 kJ

Fat26.1 g

of which saturates17.4 g

Carbohydrate72.7 g

of which sugars9.4 g

Dietary Fibre9.3 g

Protein48.2 g

Sodium1600 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

If you've swapped to chicken breast, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Flavour the chicken in the spice mixture, as above.

2

Heat the frying pan as above. Cook the chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

3

• When chicken has 5 minutes remaining, reduce heat to low, then add mild curry paste. Cook, stirring, until fragrant, 1 minute. • Add coconut milk and the water and simmer, stirring, until thickened slightly, 1-2 minutes. • Remove from heat. Season to taste.

4

• Combine tomato and cucumber with a drizzle of white wine vinegar. Season to taste. • Divide spinach rice between bowls. Top with Indian-style chicken, pouring over any remaining curry sauce from the pan. • Top with crushed peanuts. Serve with tomato and cucumber salad.

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