One-Pot Chicken, Paneer & Veggie Indian Curry

Name: One-Pot Chicken, Paneer & Veggie Indian Curry with Mini Tortillas
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Paneer Cheese; 2 Garlic; 1 Zucchini; 1 packet Broccoli; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend; 1 packet Coconut Milk; 6 Mini Flour Tortillas; 1 packet Flaked Almonds; 330 g Chicken Breast; 1 drizzle olive oil; ¼ cup water

with Mini Tortillas

Up to 180$ + Free Treats / Extras for Life

This one is packed with chicken, veggies, paneer and the creamiest coconut curry to ever grace our kitchens. Serve it alongside warm mini tortillas to dunk and help scoop up the curry goodness in an instant!

We’ve replaced some of the ingredients in this recipe due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!

Tags:

High Protein

•One Pot Wonder

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Almond

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Paneer Cheese

(Contains: Milk;)

Garlic

Zucchini

1 packet

Broccoli

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

1 packet

Coconut Milk

Mini Flour Tortillas

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

1 packet

Flaked Almonds

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

330 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Calories960 kcal

Energy (kJ)4020 kJ

Fat50.1 g

of which saturates30.3 g

Carbohydrate53.7 g

of which sugars10.5 g

Dietary Fibre12.5 g

Protein67.2 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

• Cut paneer into bite-sized chunks. • Meanwhile, finely chop garlic. Roughly chop tomato. • Cut chicken breast into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook paneer, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl.

• Return the saucepan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until cooked through, 3-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, until tender, 5-6 minutes. • Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes. • Stir through cooked paneer and chicken until warmed through, 1-2 minutes. Season to taste.

• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Divide paneer, chicken and veggie curry between bowls. • Garnish with flaked almonds and serve with mini tortillas. Enjoy!