Indian Chicken & Chickpea Coconut Curry
with Garlic Flatbread Dippers & Yoghurt
Roasting an array of colourful veggies is an instant winner and a great way to boost any curry. Stir the veggies, chicken and chickpeas through a tomato-spiced curry sauce, mild and with notes of ginger, to allow everything to blend into one big bowl of deliciousness.
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
potato
1
carrot
1
white turnip
4 clove
garlic
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 tin
chickpeas
1 sachet
Mumbai Spice Blend
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle over olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. Cut chicken breast into 2cm chunks. • In a small bowl, combine half the garlic, a pinch of salt and pepper and a generous drizzle of olive oil. • Slice mini flour tortillas into 3cm strips. Drain and rinse chickpeas.
• Place flatbread strips in a single layer on a second lined oven tray (don’t worry if they overlap) and drizzle or brush with the garlic oil. Season with salt and pepper. • Bake until golden, 8-10 minutes.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend, ginger paste, tomato paste and the remaining garlic until fragrant, 1 minute. • Add mild curry paste, the brown sugar, coconut milk, the water and chickpeas. Stir to combine. Simmer until slightly reduced, 2-3 minutes.
TIP: Add a splash of water if the curry is looking dry. TIP: Chicken is cooked through when it's no longer pink inside.
• Add the roasted veggies, chicken and baby spinach leaves to the curry and stir to combine. Season to taste.
• Divide Indian chicken and chickpea coconut curry between bowls. Dollop with Greek-style yoghurt. • Serve with garlic flatbread dippers. Enjoy!