Comforting Indian Coconut Chicken Curry
with Rapid Rice & Broccoli
This creamy coconut chicken curry is like a golden sunset. Filled to the brim with bright veggies and a fragrant coconut sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night.
This recipe is under 650kcal per serving.
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 bag
broccoli florets
1 packet
Diced Chicken
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
1 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, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• While the rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook diced chicken, carrot and broccoli, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. • Add mild North Indian spice blend and Mumbai spice blend, then cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the brown sugar, then cook until thickened, 2-3 minutes.
• Divide rapid rice between bowls. • Top with Indian coconut chicken curry. Enjoy!