Roasted kumara and spinach leaves join tender chicken in a mild, creamy curry that will satisfy both young and old. Don't waste any time and dig in!
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1 packet
basmati rice
½
Brown Onion
1 packet
chicken breast
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 tin
coconut milk
1 bag
baby spinach leaves
1 bag
coriander
1
Kumara
1 sachet
Mild North Indian Spice Blend
1 clove
garlic
1 sachet
Sri Lankan spice blend
1
olive oil
½ tbs
brown sugar
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
• Preheat oven to 220°C/200°C fan-forced. • Peel kumara, then cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, add water (for the rice) to a medium saucepan 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 the heat and keep covered until 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, finely chop onion (see ingredients). • Finely chop garlic. • Cut chicken breast into 2cm chunks, then season with salt.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the pan to medium-high heat with a drizzle of olive oil (if needed). Cook onion until softened, 2-3 minutes. • Add ginger paste, garlic, Sri Lankan spice blend, mild North Indian spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium, then add water (for the curry), coconut milk and the brown sugar. Stir to combine.
• Bring the curry to the boil, then reduce heat to medium. Simmer until thickened slightly, 3 minutes. • Return chicken (plus any resting juices) to the pan. Add baby spinach leaves, the butter and roasted kumara and stir until spinach is wilted. Season to taste.
• Divide basmati rice between bowls. • Top with Sri Lankan chicken and roast kumara curry. • Tear over coriander to serve. Enjoy!