Double Chicken Korma Curry & Onion Chutney
with Baby Broccoli & Garlic Rice
There's nothing like a mildly-spiced chicken korma curry topped with onion chutney for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious curry sauce!
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
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 packet
chicken thigh
½ bunch
baby broccoli
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 packet
cream
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Cut baby broccoli into thirds. Cut chicken thigh into 2cm chunks.
• When the rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and baby broccoli, tossing occasionally, until chicken is browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, 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.
• Divide garlic rice between bowls. Top with chicken Korma curry. • Serve with Greek-style yoghurt and onion chutney. • Tear over parsley to serve. Enjoy!