Chicken Coconut Curry with Flatbreads & Carrot Salad
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a mild, yet flavourful chicken coconut curry with flatbreads for dipping and roasted nuts for crunch.
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
carrot
1 packet
chicken breast strips
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 box
coconut milk
½
lemon
1 packet
Microwavable Basmati Rice
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 bag
Deluxe Salad Mix
1 bag
coriander
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Heat olive oil in frying pan over high heat • Cook chicken, turning, until browned and cooked through, 6-7 mins • Add garlic paste, North Indian spice blend and curry paste and cook until fragrant, 1-2 mins • Add coconut milk and simmer until slightly thickened, 1 min. Season
• Meanwhile, cut lemon into wedges • In a bowl, combine deluxe salad mix, carrot, a squeeze of lemon juice and a drizzle of olive oil. Season and toss
• Microwave rice and flatbreads separately, until steaming, 2-3 mins • Plate up rice and chicken curry. Tear over coriander • Serve with salad, flatbreads and remaining lemon wedges