Quick Indian Coconut Chicken Curry & Garlic Rice
with Tomato 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?
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
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
tomato
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
Cooking Steps
• 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, cut tomato into 2cm wedges. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). • In a medium bowl, combine tomato, 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 tomato salad. Enjoy!