Mumbai-Style Chicken, Haloumi & Veggie Curry
with Garlic Rice & Roasted Almonds
This deeply rich haloumi curry is like a golden sunset. Filled to the brim with bright veggies and a sprinkling of flair from the tomato-based sauce, we think this beaming bowl will add the spice you never knew you needed to your night.
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
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
carrot
1
tomato
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
Mumbai Spice Blend
½ packet
tomato paste
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
2 tsp
honey
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. • Cut haloumi into bite-sized chunks. Roughly chop roasted almonds. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook carrot and tomato until tender, 4-5 minutes. • Add Sri Lankan spice blend, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk, chicken-style stock powder, the honey and water (for the sauce). Return cooked chicken & haloumi to the pan and simmer until the sauce has thickened slightly, 2-3 minutes. • Remove pan from heat, then stir through baby leaves until just wilted. Season to taste.
• Divide garlic rice between bowls. • Top with Sri Lankan-style chicken & haloumi and veggie curry. • Garnish with roasted almonds to serve. Enjoy!