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.
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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
Instructions
• 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!