Chicken & Roast Veggie Korma Curry
with Curry Leaf Rice & Flaked Almonds
Chicken and roast veggies form the basis of this korma curry. With a special curry lead twist on your typical basmati rice, you've got heat, squeak and a bowl packed with flavour.
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.
Ingredients
1 packet
chicken breast
1
carrot
½ tin
bamboo shoots
1 sprig
curry leaves
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
mild curry paste
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Cut carrot and bamboo shoots (see ingredients) into bite-sized chunks. Cut chicken breast into 2cm chunks. • Pick curry leaves. • Place carrot and bamboo shoots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook curry leaves until fragrant, 1-2 minutes. Add basmati 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 10 minutes, then remove from 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!
• When veggies have 10 minutes remaining, drain haloumi and pat dry. Cut haloumi into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl. • Return pan to high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper and transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook mild curry paste, until fragrant, 1 minute. • Stir in light cooking cream and the water (for the curry), until slightly thickened, 1-2 minutes.
• Add cooked haloumi, chicken, roast veggies and baby spinach leaves to the pan. Cook until wilted and combined, 1 minute.
• Divide curry leaf rice between bowls. Top with haloumi, chicken and roast veggie korma curry. • Sprinkle with flaked almonds and a dollop of Greek-style yoghurt to serve. Enjoy!