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.
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
Instructions
• 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!