Double Mild Sri Lankan Chicken Masala
with Basmati Rice & Roasted Cashews
Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. 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 fluffy rice with fresh herbs and crunchy cashews. Oh, and how could we forget 4. Dig the heck in!
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
capsicum
½ bag
baby broccoli
2 packet
chicken thigh
½ packet
tomato paste
1 sachet
Sri Lankan spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
1 bag
baby spinach leaves
½ bag
coriander
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While the rice is cooking, thinly slice capsicum. Cut baby broccoli into thirds (see ingredients). 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, until browned, 5-6 minutes (cook in batches for best results).
• Reduce heat to medium-high, then add a drizzle of olive oil and cook capsicum and baby broccoli until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby spinach leaves until just wilted, 1 minute. Season to taste.
• Tear coriander leaves. • Divide basmati rice between bowls. Top with mild Sri Lankan chicken masala. • Garnish with coriander and crushed roasted cashews to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!