Chicken & Mumbai Curry Sauce

Name: Chicken & Mumbai Curry Sauce with Spinach Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; plant-based butter; 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

with Spinach Garlic Rice

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Tags:

Not Suitable for Coeliacs

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Garlic

Basmati Rice

(May be present: Wheat, Gluten, Soy.)

Zucchini

Tomato

Green Beans

Mumbai Spice Blend

Coconut Milk

Chicken Breast

Baby Spinach Leaves

Not included in your delivery

olive oil

plant-based butter

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

Cooking Steps

PDF

• 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!

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

• 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).

• 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.

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

• 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!