Chicken Korma Curry
with 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!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
salad leaves
1
carrot
1 bag
green beans
1 packet
chicken thigh
1 sachet
Mild North Indian Spice Blend
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 packet
light coconut milk
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan. • Stir through the butter and salad leaves, until wilted. Cover to keep warm.
• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.
• Cut chicken thigh into 2cm chunks. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken and mild North Indian spice blend until browned and cooked through, 4-5 minutes. • Add mild curry paste, light coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. Season to taste.
• Divide rapid rice and chicken korma curry between bowls. • Top with chicken korma curry. • Sprinkle over crispy shallots to serve. Enjoy!