Easy Indian Coconut Chicken Curry & Garlic Rice
with celery Salad & Coriander
This easy unforgettable Indian chicken curry gets the royal treatment with simmered spices, aromatic garlic rice and a finish of creamy coconut sauce. Who knew something that takes so little effort could be so tasty?
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 stalk
celery
½
carrot
1 packet
coriander
1 packet
chicken breast
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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!
• Meanwhile, thinly slice radish. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). • In a medium bowl, combine radish, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine. Set aside. • Slice chicken breast into thin strips. • In a second medium bowl, combine chicken breast, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a bowl. • Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. • Return chicken (plus any resting juices) to the pan and stir to combine. Season to taste.
• Divide garlic rice between bowls. Top with Indian coconut chicken curry for the kid's portion. • Plate up the adult's portion with the remaining rice and chicken curry. Garnish with reserved coriander. Serve adult's portion with radish salad. Enjoy!