One-Pot Indian Chicken & Veggie Pilaf
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One-Pot Indian Chicken & Veggie Pilaf

One-Pot Indian Chicken & Veggie Pilaf

with Yoghurt & Parsley

Tonight, we’re bringing the hustle and bustle of an Indian night market to your kitchen. Perfect deep and rich Bengali paste is the inspiration for this Mumbai chicken and served with a veggie pilaf, the night markets are now in your kitchen!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Over 30g protein
Kid Friendly
Allergens:
Milk

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
DifficultyEasy

Ingredients

Serving amount

1 bag

soffritto mix

1 bag

baby spinach leaves

1 packet

chicken breast

½ packet

Bengal curry paste

1 sachet

Mumbai spice blend

1 packet

basmati rice

1 sachet

chicken-style stock powder

1 packet

Greek-style yoghurt

(Contains Milk;)

1 bag

parsley

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2419 kJ
Fat9.2 g
of which saturates2.8 g
Carbohydrate75.3 g
of which sugars12.7 g
Protein43.8 g
Sodium1826 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan

Instructions

1
1

• Cut chicken breast into 2cm chunks.

2
2

• Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing, until just browned, 1-2 minutes. • Add soffritto mix and cook, stirring, until softened, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add Bengal curry paste (see ingredients) and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.

3
3

• Add basmati rice and stir to coat. Add the water, chicken-style stock powder and the brown sugar. Stir, then bring to the boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 10 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. Stir through baby spinach leaves to wilt.

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

4
4

• Divide one-pot Indian chicken and veggie pilaf between bowls. • Dollop with Greek-style yoghurt and tear parsley over to serve. Enjoy!