Chicken Korma Curry
with Spinach Rapid Rice & Crispy Shallots
There's nothing like mildly-spiced curry made with creamy coconut milk for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!
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
basmati rice
1 bag
baby spinach leaves
1
carrot
1 bag
green beans
1 packet
chicken breast
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 box
coconut milk
1 packet
Crispy Shallots
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over a high heat until tender, 12 minutes. • Drain and return rice to saucepan. • Stir through the butter and baby spinach leaves, until wilted. Cover to keep warm.
• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast and mild North Indian spice blend until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. Season to taste.
• Divide spinach rapid rice between bowls. • Top with chicken korma curry. • Sprinkle over crispy shallots to serve. Enjoy!