Quick Bengal Coconut Chicken

Name: Quick Bengal Coconut Chicken with Basmati-Spinach Toss
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 sachet chicken-style stock powder; 1 bag baby spinach leaves; 1 tomato; 1 cucumber; 1 tin coconut milk; 20 g butter; 1 drizzle white wine vinegar; 1 packet crushed peanuts; 1 sachet Mumbai spice blend; 1 packet chicken drumstick fillet; ½ packet Bengal curry paste

with Basmati-Spinach Toss

Up to 180$ + Free Treats / Extras for Life

This delicious Indian-inspired dish might sound complicated, but thanks to our Mumbai spice blend and Bengal curry paste, it's surprisingly simple. Enjoy!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Peanuts

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

tomato

cucumber

1 tin

coconut milk

1 packet

crushed peanuts

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

1 sachet

Mumbai spice blend

1 packet

chicken drumstick fillet

½ packet

Bengal curry paste

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3425 kJ

Fat38.3 g

of which saturates21.7 g

Carbohydrate74 g

of which sugars8.4 g

Protein40.6 g

Sodium1554 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain the rice and return to saucepan. Add chicken-style stock powder and baby spinach leaves. Stir to combine. Cover and set aside. • In a medium bowl, combine Mumbai spice blend with a splash of water, a drizzle of olive oil and a pinch of salt and pepper. Add chicken drumstick fillets, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. • Meanwhile, roughly chop tomato and cucumber. Transfer to a medium bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When chicken has 5 minutes remaining, reduce heat to low, then add Bengal curry paste (see ingredients). Cook, stirring, until fragrant, 1 minute. • Add coconut milk and butter and simmer, stirring, until thickened slightly, 1-2 minutes. • Remove from heat. Season to taste.

• Drizzle tomato and cucumber with white wine vinegar. Toss to coat. Season to taste. • Divide basmati-spinach toss between bowls. Top with Bengal coconut chicken. Pour over any remaining sauce from pan. • Top with crushed peanuts. Serve with tomato and cucumber salad.