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EP Mild Indian Chicken Curry

EP Mild Indian Chicken Curry

with Flaked Almonds - FTC

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Allergens:

Milk

•Almond

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

Light Cooking Cream

(Contains: Milk;)

330 g

Chicken Thigh

1 packet

Flaked Almonds

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

1

Zucchini

1 sachet

Mumbai Spice Blend

1 packet

Tomato Paste

1

Carrot

Nutritional Values

Calories677 kcal

Energy (kJ)2830 kJ

Fat25.3 g

of which saturates10.9 g

Carbohydrate70.9 g

of which sugars10.6 g

Dietary Fibre9.7 g

Protein40 g

Sodium603 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

In a medium saucepan, bring the water (for the rice) to the boil. Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 mins, then remove from heat and keep covered until the rice is tender and the water absorbed, 10 mins.

2

Meanwhile, slice carrot (unpeeled) into 1cm half-moons. Cut zucchini into 2cm chunks. Cut chicken thigh into 2cm chunks. Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 mins. Transfer to a bowl and set aside.

3

Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing, until browned, 3-4 mins. Add carrot, zucchini and then a splash of water and cook, tossing, until softened, 3-4 mins.

4

Reduce heat to low and add curry spice blend and tomato paste and cook, stirring, until fragrant, 1 min. Add light thickened cream, water (for the curry), brown sugar, the salt and a pinch of pepper and cook, stirring, until thickened, 3-4 mins. Divide rice and curry between bowls. Sprinkle with toasted almonds.

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