Mild Sri Lankan Double Chicken Masala
with Basmati Rice & Roasted Cashews
Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic Sri Lankan spices and umami-packed tomato paste. 3. Spoon it all over buttery garlic rice with fresh herbs and crunchy cashews. Oh, and how could we forget 4. Dig the heck in!
Unfortunately, this week’s mint was in short supply, so we’ve replaced it with coriander. Don’t worry, the recipe will be just as delicious, just be sure to 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
1 packet
basmati rice
1
carrot
2 packet
chicken breast
½ packet
tomato paste
1 sachet
Sri Lankan spice blend
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 bag
coriander
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
1.5 cup
water
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While the rice is cooking, thinly slice carrot into half-moons. Roughly chop tomato. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken in batches, tossing occasionally, until browned 5-6 minutes.
• Reduce heat to medium-high, then add a drizzle of olive oil, the carrot, tomato, tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby spinach leaves until just wilted, 1 minute. Season to taste.
• Tear coriander leaves. • Divide basmati rice between bowls. Top with mild Sri Lankan chicken masala. • Garnish with coriander and crushed roasted cashews to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!