South Indian-Style Chicken & Cauliflower Curry
with Roasted Veggies & Garlic Rice
If you’ve been looking for a dinner that packs a flavoursome punch then we have something just for you. Roasting an array of colourful veggies is an instant winner, and flaking in delicious chicken is the cherry on top! And don’t a Protein Rich dismiss the garlic rice - it’ll bring new levels of flavour to this already vibrant dish.
This recipe is under 650kcal per serving.
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
carrot
1
parsnip
1 portion
cauliflower
1 sachet
curry powder
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken breast
½ packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
½ packet
tamarind paste
(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
½ cup
water (for the curry)
1 tbs
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. Cut cauliflower (including stalks) into small florets. • Place veggies on a lined oven tray, sprinkle over curry powder and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut chicken breast 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.
• When the veggies have 5 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook mild curry paste (see ingredients) and remaining garlic, until fragrant, 1 minute. • Add tamarind paste (see ingredients), chicken-style stock powder, coconut milk, water (for the curry), the brown sugar and remaining butter. Cook, stirring, until reduced, 2-3 minutes.
• Stir through chicken and roasted veggies.
• Divide garlic rice between bowls. • Top with Indian tamarind chicken curry. Enjoy!