Sri Lankan Double Chicken Curry
with Baby Broccoli & Basmati Rice
This flavour-packed chicken curry ticks all the boxes. Cooked in creamy coconut milk? Tick. Packed with aromatic flavours? Tick. Served with fluffy basmati rice? Tick. It's going to be your favourite recipe yet.
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
1 packet
basmati rice
1
onion
1 bag
baby broccoli
2 clove
garlic
1 knob
ginger
1
carrot
1 head
Asian Greens
2 packet
chicken breast
1 sachet
Sri Lankan spice blend
1 packet
tomato paste
1 box
Coconut Cream
1 sachet
Chicken-Style Stock Powder
1 bag
coriander
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
sugar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the 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!
While the rice is cooking, finely chop the brown onion. Trim and cut the baby broccoli into bite-sized pieces. Finely chop the garlic and ginger. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Cut the chicken breast into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Cook the chicken in batches for the best results.
Return the frying pan to a medium-high heat with a drizzle more olive oil (if needed). Cook the onion and carrot until softened, 4-5 minutes. Add the ginger, garlic, Sri Lankan spice blend and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.
Add the water (for the curry), coconut cream, baby broccoli, the sugar and chicken-style stock powder, then season with salt. Stir to combine and bring to the boil. Reduce the heat to medium and simmer until the curry has thickened and the veggies are tender, 6-7 minutes. Return the chicken (plus any resting juices) to the pan. Add the Asian greens and stir until wilted. Season to taste.
TIP: Add a splash of water if the curry is too thick!
Roughly chop the coriander. Divide the basmati rice between bowls and top with the Sri Lankan chicken curry. Garnish with the coriander to serve.