Mild Tomato Chicken Curry

Name: Mild Tomato Chicken Curry with Garlic Rice & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 4 clove garlic; 30 g butter; 1 packet basmati rice; 1 carrot; 1 tomato; 1 packet chicken breast; 1 packet tomato paste; 1 packet ginger paste; 1 packet chicken stock pot; 2 tsp honey; 1 bag baby spinach leaves; 1 bag mint; 1 packet flaked almonds; 1.5 cup water (for the rice); 1 sachet Sri Lankan spice blend; ½ cup water (for the sauce); 1 packet Greek-style yoghurt

with Garlic Rice & Flaked Almonds

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Ready to make restaurant-worthy chicken curry in your own kitchen in just 25 minutes? It’s as easy as browning the chicken, cooking the sauce and spooning it all over garlic rice. Dig in!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Almond

•Gluten

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

basmati rice

carrot

tomato

1 packet

chicken breast

1 packet

tomato paste

1 packet

ginger paste

1 packet

chicken stock pot

1 bag

baby spinach leaves

1 bag

mint

1 packet

flaked almonds

1 sachet

Sri Lankan spice blend

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

30 g

butter

2 tsp

honey

1.5 cup

water (for the rice)

½ cup

water (for the sauce)

Nutritional Values

per serving

Energy (kJ)3218 kJ

Fat24 g

of which saturates11.1 g

Carbohydrate85.4 g

of which sugars21.5 g

Protein49.1 g

Sodium1312 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, the water(for the rice) and a pinch of salt, then stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and water is absorbed, 10 minutes.

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

• While rice is cooking, thinly slice carrot into half-moons. Roughly chop tomato. Cut chicken breast into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing occasionally, until browned, 3-4 minutes.

• Reduce frying pan heat to medium-high, with a drizzle of olive oil. Add carrot, tomato, tomato paste, Sri Lankan spice blend, ginger paste and remaining garlic. Cook, stirring, until fragrant, 1 minute. • Add the water(for the sauce), chicken stock pot and honey. Simmer until thickened slightly and chicken is cooked through, 3-4 minutes. • Stir in remaining butter and the baby spinach leaves until just wilted, 1 minute. Season with salt and pepper.

• Pick and roughly chop mint. • Divide garlic rice between bowls. Top with mild tomato chicken curry. • Top with a dollop of Greek-style yoghurt. Serve garnished with mint and flaked almonds.