Hearty Haloumi & Chicken Butter Masala
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Hearty Haloumi & Chicken Butter Masala

Hearty Haloumi & Chicken Butter Masala

with Rice, Baby Spinach & Almonds

In our vegetarian version of the popular Indian curry, we've used grilled haloumi in place of chicken and the result is top-notch. The hardy cheese is perfect for soaking up the creamy spiced sauce and fluffy rice, giving you the cosiest bowl on the market!

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1 packet

haloumi

(Contains Milk;)

1

brown onion

1

carrot

3 clove

garlic

1 packet

tomato paste

1 sachet

Mumbai spice blend

½ sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

thickened cream

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

flaked almonds

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

1 packet

coriander

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tsp

honey

¼ cup

water (for the sauce)

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3906 kJ
Calories934 kcal
Fat51.4 g
of which saturates29 g
Carbohydrate83.5 g
of which sugars20.6 g
Dietary Fibre16.3 g
Protein28.7 g
Sodium1914 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered, until rice is tender and water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While the rice is cooking, cut haloumi into bite-sized chunks. Transfer haloumi to a medium bowl, then add enough water to cover. • Roughly chop brown onion. Thinly slice carrot into half-moons. Finely chop garlic. Drain haloumi, then pat dry. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until cooked through, 3-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until golden, 4-5 minutes. • Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute. • Reduce heat to medium, then stir in light cooking cream and the water (for the sauce). Return haloumi and chicken to the pan. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir in the butter, a pinch of pepper and baby spinach leaves, until spinach is just wilted, 1 minute.

TIP: The chicken is cooked when it is no longer pink inside.

4
4

• Divide basmati rice between bowls. Top with chicken and haloumi masala. • Garnish with flaked almonds. Tear over coriander leaves to serve. Enjoy!