Chicken Korma Curry & Ginger Rice
with Garlic Veggies, Flatbreads & Herbed Yoghurt
There's nothing like mildly-spiced curry made with coconut cream for a warming weeknight meal. Make sure to use the flatbreads and ginger rice to scoop up all that delicious goodness!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
basmati rice
1 bag
herbs
1 head
broccoli
1
tomato
1
Brown Onion
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 box
Coconut Cream
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; )
1 packet
Mango Chilli Sauce
(Contains Sulphites; )
3 clove
garlic
1 packet
Chicken Drumstick Fillet
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
1.5 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 1/2 the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Meanwhile, finely chop garlic and herbs. Cut broccoli into small florets, then roughly chop the stalk. Roughly chop tomato. Thinly slice onion. Cut boneless chicken drumsticks into 2cm chunks. • In a small bowl, combine Greek-style yoghurt, herbs and a pinch of salt and pepper. Set aside. • In a small heatproof bowl, microwave the remaining butter and 1/2 the garlic in 10 second bursts, until melted. Season with salt. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook broccoli until almost 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 chicken, tossing, until browned and cooked through, 5-6 minutes. • Add coconut cream 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.
• While the curry is cooking, spread garlic butter over one side of flatbreads and place directly on an oven wire 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, ginger rice, garlic veggies, herbed yoghurt, mango chilli sauce and flatbreads. Enjoy!