Quick Double Indian Chicken Masala Curry
with Rapid Rice & Roasted Cashews
There’s nothing better than a curry to warm you up. Let the flavours do all the work with masala curry sauce and golden chicken. Stir through a variety of veg and gobble it down with fluffy rice for a dish that’s basically a hug in a bowl.
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinac h. 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
1 stalk
celery
2 clove
garlic
2 packet
chicken thigh
1 packet
ginger paste
½ packet
tomato paste
1 packet
Masala Paste
1 packet
coconut milk
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 sachet
Mumbai Spice Blend
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
¼ cup
water
2 tsp
brown sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook basmati rice and a pinch of salt, uncovered, over high heat until tender, 12 minutes. • Drain rice, rinse and set aside.
• Meanwhile, thinly slice carrot into half-moons. Finely chop celery. Finely chop garlic. Cut chicken thigh into 2cm chunks. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 4-5 minutes.
• Add ginger paste, garlic, tomato paste (see ingredients) and masala paste and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, baby spinach leaves, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until veggies are tender, 2-3 minutes.
TIP: Cover the pan with a lid if the ginger paste starts to spatter! Little cooks: Kids can help out with measuring the water and brown sugar.
• Divide rapid rice between bowls. Top with Indian chicken masala curry. • Garnish with crushed roasted cashews to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling over the cashews!