Indian-Spiced Chicken & Veggie Curry

Name: Indian-Spiced Chicken & Veggie Curry with Rice, Greek-Style Yoghurt & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 carrot; 1 capsicum; 1 packet chicken tenderloins; 1 packet mild curry paste; 1 packet garlic paste; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 packet Greek-style yoghurt; ½ cup water

with Rice, Greek-Style Yoghurt & Flaked Almonds

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Your kitchen will be full of gorgeous curry aromas when this beauty hits the stovetop. Paired with fluffy basmati rice, a colourful array of veggies and tender chicken strips, you'll want every night to be curry night.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Kid Friendly

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

carrot

capsicum

1 packet

chicken tenderloins

1 packet

mild curry paste

1 packet

garlic paste

1 bag

baby spinach leaves

1 packet

flaked almonds

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

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

½ cup

water

Nutritional Values

Energy (kJ)2603 kJ

Fat10.4 g

of which saturates2.3 g

Carbohydrate80.8 g

of which sugars18.4 g

Protein48.2 g

Sodium1277 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• Thinly slice carrot into half-moons. • Roughly chop capsicum. • Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook veggies until tender, 4-5 minutes. • Transfer to bowl, season and set aside.

• Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high. Add mild curry paste and garlic paste and cook, until fragrant, 1 minute. • Stir in the water and the brown sugar and simmer, until slightly reduced, 1-2 minutes.

• To pan with chicken, return cooked veggies and add baby spinach leaves and a dollop of Greek-style yoghurt, stirring until combined, 1 minute. Season to taste. • Divide rice between bowls. Spoon over Indian-spiced chicken & veggie curry. • Top with remaining yoghurt. Sprinkle over flaked almonds to serve. Enjoy!