Caribbean Chicken & Coconut Curry
with Spinach-Cauli Rice & Almonds
This dish is sure to nip your craving for a creamy curry in the bud, all while keeping your carb intake in check, thanks to the handy cauli rice; together with the baby spinach, it soaks up all the deliciousness just as well as regular rice would.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1
carrot
1
red onion
3 clove
garlic
1 packet
chicken breast
1 tin
coconut milk
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1 tbs
brown sugar
¼ cup
water
Nutritional Values
Utensils
Instructions
• Thinly slice carrot into half-moons. Thinly slice red onion. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• 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, 4-5 minutes. • Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and onion until softened, 4-5 minutes. • Add mild jerk Caribbean spice blend and 1/2 the garlic and cook until fragrant, 1 minute. • Return chicken (plus any resting juices!) to the pan, then add coconut milk, the brown sugar and the water. Reduce heat to medium and cook until slightly thickened, 3-4 minutes.
• Meanwhile, heat a medium frying pan over high heat with a drizzle of olive oil. • Cook cauliflower rice until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute.
• Remove pan from heat. • Stir in baby spinach leaves and chicken-style stock powder until spinach is wilted, 1-2 minutes. • Season to taste. Remove from heat.
• Divide spinach-cauli rice between bowls. Top with Caribbean chicken curry. • Sprinkle with flaked almonds to serve. Enjoy!