Easy Bengali-Style Chicken Curry
with Rapid Rice & Slivered Almonds
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1
leek
2 clove
garlic
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
tomato paste
½ packet
Bengal Curry Paste
1 packet
coconut milk
1 packet
baby leaves
1 packet
Slivered Almonds
(Contains Almond; )
Not included in your delivery
olive oil
¼ cup
water
2 tsp
brown sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse and set aside.
• While the rice is cooking, thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.
• Divide rapid rice between bowls. • Top with Bengali-style chicken curry. • Sprinkle over slivered almonds to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling over the almonds!