Easy Indian-Style Chicken Breast

Name: Easy Indian-Style Chicken Breast with Curry Sauce, Spinach Rice & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 bag green beans; 1 tomato; 1 cucumber; 1 tin coconut milk; 20 g butter; 1 drizzle white wine vinegar; 1 packet crushed peanuts; 1 packet mild curry paste; ¼ cup water; 1 packet chicken breast; 1 sachet Mumbai spice blend

with Curry Sauce, Spinach Rice & Peanuts

Get up to $200 off!

This coconutty Indian-inspired dish might sound involved, but thanks to our Mumbai spice blend and mild curry paste, it's surprisingly simple. Enjoy!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1 bag

green beans

tomato

cucumber

1 tin

coconut milk

1 packet

crushed peanuts

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

1 packet

mild curry paste

1 packet

chicken breast

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

¼ cup

water

Nutritional Values

Energy (kJ)3399 kJ

Fat35.4 g

of which saturates20.8 g

Carbohydrate75 g

of which sugars9.4 g

Protein43.4 g

Sodium1477 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Meanwhile, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • Combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add chicken, turning to coat. • Drain cooked rice and return to saucepan. Add butter and baby spinach leaves. Stir to combine. Cover and set aside.

• Trim green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, roughly chop tomato and cucumber. Transfer to a medium bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• 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.

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