HelloHero: Double 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!
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
carrot
1 packet
green beans
2 packet
Diced Chicken
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
Coconut Milk
1 packet
baby leaves
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
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 high heat until tender, 12 minutes. • Drain and return rice to saucepan.
• 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 (cook in batches for best results!). • 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 rapid rice between bowls. • Top with chicken korma curry. • Sprinkle over crispy shallots to serve. Enjoy!