Chicken & Mumbai Curry Sauce
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Chicken & Mumbai Curry Sauce

Chicken & Mumbai Curry Sauce

with Spinach Garlic Rice

Tags:
Not Suitable for Coeliacs
•Naturally Gluten-Free

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 Time
DifficultyEasy

Ingredients

Serving amount

3

Garlic

1

Basmati Rice

1

Zucchini

1

Tomato

1

Green Beans

1

Mumbai Spice Blend

1

Coconut Milk

1

Chicken Breast

1

Baby Spinach Leaves

Not included in your delivery

olive oil

plant-based butter

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Nutritional Values

Calories723 kcal
Energy (kJ)3027 kJ
Calories0 kcal
Fat26.7 g
of which saturates17.9 g
Carbohydrate69.8 g
of which sugars7.2 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium668 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook half the garlic, stirring, until fragrant, 1-2 minutes. 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 heat and keep covered until the water is absorbed, 10 minutes. • Once the water has absorbed, stir through baby spinach leaves, until wilted.

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

2

• Meanwhile, slice zucchini into half-moons. • Roughly chop tomato. • Trim and halve green beans. • Thinly slice long chilli (if using).

3

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ -----------CCM TEXT------------- • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

4

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Add tomato, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

5

• Stir in coconut milk and cook until slightly thickened, 2-3 minutes.

6

• Divide spinach garlic rice between bowls. Top with plant-based crumbed chick'n. • Spoon over Mumbai coconut curry sauce. • Top with long chilli to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ -----------CCM TEXT------------- • Divide spinach garlic rice between bowls. Top with plant-based chicken. • Spoon over Mumbai coconut curry sauce. • Top with long chilli to serve. Enjoy!