Chicken Korma Curry & Garlic Rice
with Cashews & Herby Yoghurt
In this mild and creamy Indian-style curry, juicy chicken breast soaks up the korma sauce like a treat. Serve over fluffy and fragrant rice, and with a refreshing and tangy herb yoghurt to cut through the richness.
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
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
onion
1 bag
herbs
½
fresh chilli
5 leaves
curry leaves
1 packet
chicken breast
1 packet
mild curry paste
1 packet
light cooking cream
(Contains Milk;)
1 bag
mixed leaves
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
½ sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
In a medium saucepan, melt 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste 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. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, finely chop onion and herbs. Thinly slice fresh chilli (if using). Pick curry leaves. 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 and onion, tossing occasionally, until browned, 6-7 minutes.
Reduce heat to medium-high, then add curry leaves, Mumbai spice blend (see ingredients), mild curry paste and remaining garlic paste and butter, and cook until fragrant, 1-2 minutes. Add light cooking cream and the water (for the curry), then simmer, stirring, until slightly thickened, 1-2 minutes. Remove from heat. Stir through mixed leaves. Season with salt and pepper to taste.
In small bowl, combine Greek-style yoghurt and herbs. Season generously to taste.
Divide garlic rice between bowls. Top with chicken korma curry. Sprinkle over roasted cashews and chilli (if using). Serve with a dollop of herb yoghurt.