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Mild Chicken & Veggie Curry
Mild Chicken & Veggie Curry

Mild Chicken & Veggie Curry

with Basmati Rice

There’s no need to call for takeaway when you can whip up this mild Indian curry with hardly any effort. It has a gentle creamy, tomato flavour that kids will love, with zucchini and baby spinach to add essential greens. With tender chicken and fluffy rice, get ready for a curry for the whole family.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

2 packet

basmati rice

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

1 unit

brown onion

1 unit

zucchini

3 clove

garlic

1 packet

chicken thigh

4 sachet

mild North Indian spice blend

(Contains: Milk;)

1 box

diced tomatoes

1 bag

baby spinach leaves

½ tub

cooking cream

(Contains: Milk;)

1 unit

carrot

1 pinch

chilli flakes

Not included in your delivery

olive oil

3 cup

water

40 g

butter

(Contains: Milk;)

1 tbs

brown sugar

1 tsp

salt

Nutritional Values

per serving
Calories2710 kcal
Fat28.6 g
of which saturates13.9 g
Carbohydrate53.3 g
of which sugars18.6 g
Protein41 g
Sodium862 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Pan
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl

Cooking Steps

Cook the rice
1

In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
2

While the rice is cooking, finely chop the brown onion. Cut the carrot (unpeeled) into 0.5cm half-moons. Cut the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm chunks.

Cook the chicken
3

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. TIP: If your pan is getting crowded, cook in batches for best results!

Cook the veggies
4

Return the large frying pan to a medium-high heat with an extra drizzle of olive oil. Add the onion and carrot and cook, stirring for 2-3 minutes, or until softened. Add the zucchini and garlic and cook for a further 2 minutes, or until fragrant. Add the butter to the pan and stir to melt. Once melted, add the mild North Indian spice blend and cook for 30 seconds, or until fragrant.

Simmer the sauce
5

Return the chicken to the pan with any resting juices and add the salt, diced tomatoes and brown sugar. Simmer for 5-10 minutes or until slightly thickened. Add the baby spinach leaves and stir for 1-2 minutes, or until just wilted. Reduce the heat to low and add 1/2 tub cooking cream and mix well. Season to taste with salt and pepper. TIP: Add a dash more cream if you like a thinner curry, just be careful not to dilute the flavour too much.

Serve up
6

Divide the basmati rice and mild chicken and veggie curry between bowls. Sprinkle a pinch of chilli flakes over the adult portions if you like.

TIP: For kids, follow our serving suggestion in the main photo

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