Hearty Moroccan Chicken & Veggie Curry
with Yoghurt & Basmati Rice
Enjoy the medley of fragrant flavours in this Moroccan-spiced curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with chermoula chicken adding to the creamy roast veggie curry sauce.
This recipe is under 650kcal per serving.
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
1 packet
Chicken Drumstick Fillet
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
Moroccan Curry Paste
1 packet
coconut milk
1 bag
baby spinach leaves
½ bag
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, thinly slice carrot into rounds. • Cut chicken drumstick fillet into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add tomato paste, chermoula spice blend and Moroccan curry paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add coconut milk and the water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove pan from the heat, stir in baby spinach leaves until wilted.
• Divide basmati rice between bowls. • Top with Moroccan chicken and veggie curry. • Dollop over Greek-style yoghurt, tear over coriander to serve. Enjoy!