Mild North Indian Butter Chicken & Haloumi

Name: Mild North Indian Butter Chicken & Haloumi with Spinach, Peanut Rice & Garlic Tortillas
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet Basmati Rice; 1 packet Crushed Peanuts; 40 g butter; 1 packet Chicken Thigh; 1 sachet Mild North Indian Spice Blend; 1 packet Tomato Paste; 1 packet Mild Curry Paste; 1 packet Garlic Paste; 1 packet light cooking cream; 1 tsp brown sugar; ¼ cup water (for the curry); 1 packet Baby Spinach Leaves; 6 Mini Flour Tortillas; 1 packet Haloumi

with Spinach, Peanut Rice & Garlic Tortillas

Get up to $200 off!

Thanks to our mild North Indian spice blend and curry paste, you can whip up this crowd-pleasing butter chicken and haloumi in less time than it would take to order and wait for takeaway. Complete the dish with baked tortillas for scooping and peanut rice for crunch.

Tags:

Kid Friendly

Allergens:

Peanuts

•Milk

•Gluten

•Soy

•Wheat

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

1 packet

Crushed Peanuts

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

1 packet

Chicken Thigh

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1 packet

Tomato Paste

1 packet

Mild Curry Paste

1 packet

Garlic Paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

Baby Spinach Leaves

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Haloumi

(Contains: Milk;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

40 g

butter

(Contains: Milk;)

1 tsp

brown sugar

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)6146 kJ

Calories1469 kcal

Fat74.4 g

of which saturates39.8 g

Carbohydrate124 g

of which sugars19.9 g

Dietary Fibre15.6 g

Protein66.9 g

Sodium3069 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam!). • Stir crushed peanuts and half the butter through rice. • While rice is cooking, preheat oven grill to high. Cut chicken thigh into 2cm chunks. Cut haloumi into 1cm slices. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat.

Little cooks: Help stir the peanuts through the rice!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and rest. • Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook stirring, until fragrant, 1 minute. • Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, preheat oven grill to high. • In a small heatproof bowl, combine remaining butter and remaining garlic paste. Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of mini flourtortillas. • Place tortillas directly on an oven wire rack. Grill until golden, 3-5 minutes.