Indian Chicken & Chickpea Curry
with Garlic Flatbreads & Yoghurt
Roasting an array of colourful veggies is an instant winner and a great way to boost any curry. Stir the veggies, chicken and the 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
carrot
4 clove
garlic
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
tomato paste
1 tin
chickpeas
1 bag
baby spinach leaves
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
chicken breast
1
potato
1
white turnip
1 tin
coconut milk
1 sachet
Mild North Indian Spice Blend
1 packet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and 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. • Combine a generous drizzle of olive oil, 1/2 the garlic and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas into 3cm strips. Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks.
• Place flat bread 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.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook mild North Indian spice blend, Mumbai spice blend, ginger paste, tomato paste and the remaining garlic until fragrant, 1 minute. • Add 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 becoming dry.
• Add the roasted veggies, chicken and baby spinach leaves to the curry and stir to combine. Season to taste.
• Divide Indian chickpea and chicken curry between bowls. Dollop with Greek-style yoghurt. • Serve with garlic flatbreads. Enjoy!