Mumbai spice blend is the star of the show and takes your basic crumbed chicken up a notch. The flavour doesn't end there, this dish comes with a saucy curry paste that perfectly douses the chicken and rice!
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.
1 packet
basmati rice
1 packet
chicken breast
1 packet
panko breadcrumbs
1
tomato
1 bag
baby spinach leaves
1
carrot
1 packet
tomato paste
1 packet
mild curry paste
1 tin
coconut milk
1 sachet
Mumbai spice blend
olive oil
20 g
butter
1.5 cup
water
1
eggs
½ tsp
brown sugar
drizzle
white wine vinegar
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce 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 the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, place Mumbai spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into spice blend, followed by the egg, and finally into panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
• Meanwhile, roughly chop tomato and baby spinach leaves. Grate carrot. • In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Just before serving, add spinach, tomato and carrot, tossing to combine.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook tomato paste and mild curry paste, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and a splash of water, until slightly reduced, 2-3 minutes. Season to taste.
• Slice chicken. • Divide rice and salad between bowls. Top with Mumbai crumbed chicken. • Spoon over mild coconut sauce. Enjoy!