This delicious Indian-inspired dish might sound complicated, but thanks to our Mumbai spice blend and Bengal curry paste, it's surprisingly simple. Enjoy!
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.
1 packet
basmati rice
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1
tomato
1
cucumber
1 tin
coconut milk
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, 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
olive oil
20 g
butter
1 drizzle
white wine vinegar
• 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.