One-Pot Indian Chicken, Halloumi & Veggie Curry
with Toasted Flatbreads
Here’s a one-pot wonder that’ll be ready in no time! This deeply rich halloumi curry is like a golden sunset, filled to the brim with bright veggies. Tear up your flatbread to soak up the sauce, and we reckon this beaming bowl will add the spice you never knew you needed to your night.
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
½ bunch
baby broccoli
1
carrot
1
courgette
1 packet
Halloumi
(Contains Milk; )
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 packet
coconut milk
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
chicken breast
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Slice baby broccoli into thirds. Thinly slice carrot and courgette into half-moons. • Cut halloumi into bite-sized chunks. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette, until tender, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Return halloumi and cooked chicken to the pan and stir to combine. Season to taste.
• Meanwhile, toast or grill flatbreads to your liking, drizzle with olive oil and season with salt. • Slice flatbreads in half. • Divide one-pot Indian chicken, halloumi and veggie curry between bowls. • Serve with flatbreads. Enjoy!