Simmered with warming Sri Lankan spices and creamy coconut milk, this comforting chicken curry has it all.
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long red chilli (optional)
chicken stock pot
Sri Lankan spice blend(ContainsGlutenMay be present Gluten)
Finely chop 1/2 of the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the brown onion. Thinly slice the capsicum. Thinly slice the carrot into half-moons. Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the onion until softened, 4-5 minutes. Add the ginger paste, remaining garlic, Sri Lankan spice blend and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.
Add the coconut milk, carrot, capsicum, sugar and chicken stock pot. Stir to combine, bring to the boil, then reduce the heat to medium. Simmer until the curry has thickened and the veggies are tender, 6-7 minutes. Return the chicken (plus any resting juices) to the pan. Season to taste.
TIP: Add a splash of water to loosen the curry, if needed.
Slice the long red chilli (if using). Divide the garlic rice between bowls. Top with the Sri Lankan chicken curry. Serve sprinkled with the chilli and torn coriander.