Chicken Korma Curry & Garlic Flatbreads
with Pan-Fried Veggies, Minty Yoghurt & Apricot Sauce
There's nothing like mildly-spiced curry made with coconut cream for a warming weeknight meal. Make sure to use the flatbreads and garlic rice to scoop up all that delicious goodness!
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
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
3 clove
garlic
1 packet
mint
1 head
broccoli
1
tomato
½
Onion
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Diced Chicken
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
½ packet
Apricot Sauce
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
½ cup
water (for the curry)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Meanwhile, finely chop garlic and mint. Cut broccoli into small florets, then roughly chop the stalk. Roughly chop tomato. Thinly slice onion (see ingredients). • In a small bowl, combine Greek-style yoghurt, mint and a pinch of salt and pepper. Set aside. • In a small microwave-safe bowl, add the remaining butter and half the garlic. Microwave in 10 second bursts, until melted. Season with salt. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli until just tender, 4-5 minutes. • Add tomato and cook, stirring, until softened, 2-3 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and diced chicken, tossing, until browned and cooked through, 5-6 minutes. • Add Mumbai spice blend and cook until fragrant, 1 minute. • Add coconut milk and water (for the curry). Stir to combine and simmer, 1 minute. • Reduce heat to medium, then add mild curry paste and cook, stirring, until fragrant, 1-2 minutes. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the curry is cooking, spread garlic butter over one side of flatbreads and place directly on a wire oven rack. Bake until golden, 3-5 minutes.
• Garnish veggies with crushed roasted cashews. Bring everything to the table to serve. • Help yourself to some chicken korma curry, garlic rice, pan-fried veggies, minty yoghurt, apricot sauce (see ingredients) and flatbreads. Enjoy!