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Bengal Chicken Curry

Bengal Chicken Curry

with Yoghurt & Lime

This fresh, fragrant curry gets its flavour from the delicious, Indian inspired Bengal curry paste. A mild yet tasty base of ginger, chilli, turmeric and fenugreek seeds is revived with fresh lime and creamy yoghurt, all on a bed of pillowy rice. Divine!

Tags:
Eat Me First
High Protein
Seafood first
Spicy
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1

brown onion

1 tub

Bengal curry paste

200 g

sweet potato

1

zucchini

1 tub

Greek-style yoghurt

(Contains Milk;)

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

lime

Not included in your delivery

2 tsp

olive oil

¼ cup

warm water

3 cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3230 kcal
Fat17.4 g
of which saturates5.4 g
Carbohydrate97.3 g
of which sugars21.9 g
Dietary Fibre0 g
Protein51.2 g
Cholesterol0 mg
Sodium706 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Peeler
Non-Stick Pan
Spoon
Saucepan
Sieve
Bowl

Cooking Steps

Get Prepped
1

Dice the free range chicken breast into 2 cm pieces. Finely slice the brown onion. Peel the sweet potato and cut into 2 cm cubes. Cut the zucchini into 1 cm chunks. Cut the lime into wedges.

Cook The Chicken
2

Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Add the diced chicken breast and cook, stirring, for 3-5 minutes, or until just browned (the chicken will finish cooking in step 4). Remove the chicken from the pan and set aside.

Add The Veggies
3

Heat the remaining olive oil in the same pan over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute, or until fragrant. Add the sweet potato and zucchini and cook, stirring, for 5 minutes, or until just tender.

Cook The Bengal Curry
4

Return the chicken breast to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes, or until the chicken is cooked through and the sweet potato is softened. Remove the pan from the heat and stir through 1/2 the Greek yoghurt.

Adding Greek yoghurt to your curry instead of coconut milk makes for a lovely creamy sauce that is higher in protein, vitamins and minerals. It’s also a lighter alternative to coconut milk and has a thicker consistency…winner, winner!

Cook The Rice
5

Meanwhile, rinse the basmati rice well. Place the rice and water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.

Serve Up
6

Divide the rice and Bengal chicken curry between bowls, dollop with the remaining yoghurt and serve with the lime wedges. Enjoy!