Quick Sri Lankan Chicken Masala
with Garlic Rice & Roasted Cashews
Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as:
- 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 mint and crunchy cashews. Oh, and how could we forget 4. Dig the heck in!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
4 clove
garlic
1 packet
basmati rice
1
carrot
1
tomato
1 packet
chicken thigh
½
fresh chilli (optional)
½ packet
tomato paste
1 box
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
salad leaves
1 bag
herbs
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tsp
honey
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. Roughly chop tomato. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce the heat to medium-high, then add a drizzle of olive oil, the carrot, tomato, tomato paste (see ingredients), Sri Lankan spice blend and remaining garlic 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 salad leaves until just wilted, 1 minute. Season to taste.
Little cooks: Kids can help out with measuring the honey.
• Slice fresh chilli (if using). Tear herbs leaves. • Divide garlic rice between bowls. Top with Sri Lankan chicken masala. • Garnish with herbs, crushed roasted cashews and chilli to serve.
Little cooks: Kids can add the finishing touch by sprinkling over the herb and cashew garnish!