Easy Mumbai Chicken & Coconut Curry
with Garlic Rice & Coriander
Good things come to those who wait, and this meal is well worth the time put in. Hours in the slow cooker transform chicken into a meltingly tender delight, taking on the flavours of warm, aromatic spices and mild coconut milk. Trust us, tonight’s dinner is one you won’t forget.
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
Carrot
1
Parsnip
½
Red Onion
1 packet
Chicken Breast
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
Tomato Paste
1 packet
Coconut Milk
1 sachet
beef-style stock powder
2 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 packet
coriander
Not included in your delivery
olive oil
¾ cup
water (for the curry)
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Cooking Steps
• Cut carrot and parsnip into bite-size chunks. Finely chop onion (see ingredients). • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, until browned, 3-4 minutes (chicken will finish cooking in step 2).
• Add Mumbai spice blend, mild North Indian spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Transfer chicken, veggies, coconut milk, the water (for the curry) and beef-style stock powder to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until chicken is tender and cooked through 4-5 hours.
• When the curry has 20 minutes remaining, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook remaining garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to 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 the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide garlic rice between bowls. • Top with Mumbai chicken and coconut curry. • Tear over coriander. Enjoy!