One-Pot Indian Chicken, Haloumi & Veggie Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pot Indian Chicken, Haloumi & Veggie Curry

One-Pot Indian Chicken, Haloumi & Veggie Curry

with Toasted Flatbreads

Here’s a one-pot wonder that’ll be ready in no time! This deeply rich haloumi curry is like a golden sunse, 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.

Allergens:
Milk
Gluten
Soy

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

Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½ bunch

baby broccoli

1

carrot

1

courgette

1 packet

haloumi/grill cheese

(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

sideBannerName

Nutrition Values

Energy (kJ)3823 kJ
Calories913 kcal
Fat54.3 g
of which saturates33.2 g
Carbohydrate61.7 g
of which sugars15.9 g
Dietary Fibre8.8 g
Protein73.5 g
Sodium3832 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Frying Pan

Cooking Steps

1
1

• Slice baby broccoli into thirds. Thinly slice carrot and courgette into half-moons. • Cut haloumi into bite-sized chunks. • Cut chicken breast into 2cm chunks.

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, 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, baby broccoli, carrot and courgette, tossing occasionally, until chicken is browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• 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 haloumi to the pan and stir to combine. Season to taste.

4
4

• 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, haloumi and veggie curry between bowls. • Serve with flatbreads. Enjoy!