Double Chicken Korma Curry & Garlic Rice
with Yoghurt & Onion Chutney
There's nothing like mildly-spiced korma curry topped with onion chutney for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!
The recent weather conditions across New Zealand have 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!
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
3 clove
garlic
1
Brown Onion
1 bag
baby broccoli
2 packet
Chicken Drumstick Fillet
1 packet
basmati rice
1 sachet
Brown Mustard Seeds
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
½ bottle
cream
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic and onion. Halve baby broccoli lengthways. • Cut boneless chicken drumsticks into 2cm chunks.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then 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 water is absorbed, 10 minutes.
• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, baby broccoli and onion in batches, tossing occasionally, until browned and cooked through, 5-7 minutes. Return all chicken and veggies to the pan. • Add brown mustard seeds, Mumbai spice blend and remaining garlic, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.
TIP: Add a splash of water if the curry looks too thick.
• Divide garlic rice between bowls. Top with chicken Korma curry. • Serve with Greek-style yoghurt and onion chutney. • Tear over coriander to serve. Enjoy!