Mumbai Chicken & Golden Coconut Rice
with Mixed Greens & Yoghurt
Spice up tonight’s dinner with Mumbai fried chicken - it’s crispy, golden, and bursting with bold flavours! If that’s not enough to tempt you, the fluffy coconut rice, golden and fragrant, is sure to tip you over the edge. Every bite is another step towards a culinary escape!
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 packet
coconut milk
1 sachet
curry powder
1 sachet
Chicken-Style Stock Powder
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
1 sachet
Mumbai Spice Blend
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Mixed Salad Leaves
pinch
chilli flakes
1 packet
Greek-Style Yoghurt
(Contains Milk; )
½ packet
mint
Not included in your delivery
olive oil
¾ cup
water
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• To a medium saucepan, add coconut milk, curry powder, chicken-style stock powder, the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove the pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, using paper towel, pat chicken breast dry and cut into 2cm chunks. • In a medium bowl, combine chicken, Sri Lankan spice blend and the olive oil (1/2 tbs 2 people / 1 tbs 4 people). Set aside.
• Add cornflour and the plain flour to the chicken mixture and toss to coat. • In a large frying pan over high heat, heat enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. Season with salt.
• In a medium bowl, combine mixed salad leaves, a pinch of chilli flakes (if using), a drizzle of white wine vinegar and olive oil. Season to taste. • Divide golden coconut rice between bowls. Top with Sri Lankan chicken and chilli-dressed salad. • Drizzle over Greek-style yoghurt and tear over mint.