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Indian Chicken & Veggie Curry

Indian Chicken & Veggie Curry

Indian Chicken & Veggie Curry

with Rice, Greek Yoghurt & Flaked Almonds

Get up to $200 off!

Allergens:

Almond

•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

330 g

Chicken Tenderloins

1 packet

Garlic Paste

1 packet

Mild Curry Paste

1 packet

Flaked Almonds

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

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Capsicum

1 packet

Basmati Rice

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

1

Carrot

Nutritional Values

Calories609 kcal

Energy (kJ)2550 kJ

Fat11.1 g

of which saturates2.9 g

Carbohydrate76.3 g

of which sugars15 g

Dietary Fibre10.1 g

Protein48.1 g

Sodium1230 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook uncovered, over high heat until tender, 12 minutes. Drain.

2

Custom Recipe: If you've swapped to chicken tenderloins, cut chicken tenderloins into 2cm chunks.

3

Custom Recipe: Heat pan as above. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high and add the pastes, as above.

4

Custom Recipe: Top rice with Indian chicken & veggie curry.

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