Chicken Korma Curry & Garlic Rice
with Cashews & Coriander Yoghurt
In this mild and creamy Indian-style curry, juicy chicken thigh 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.
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. )
½
brown onion
1
carrot
1 bag
Pea Pods
1 bag
coriander
½ sprig
curry leaves
1 packet
chicken thigh
1 packet
mild curry paste
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
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
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 and 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!
• Meanwhile, finely chop brown onion (see ingredients). Thinly slice carrot into half moons. • Trim pea pods then slice in half. Pick and roughly chop coriander. Pick curry leaves (see ingredients). • Cut chicken thigh into 2cm chunks.
Little cooks: Help pick the coriander and curry leaves!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, onion and carrot, 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, stirring, until fragrant, 1-2 minutes. • Add pea pods, plant-based cooking cream and the water (for the curry), then simmer, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Season with salt and pepper to taste.
• In small bowl, combine Greek-style yoghurt and coriander. • Season generously to taste.
Little cooks: Take the lead by combining the yoghurt and coriander!
• Divide garlic rice between bowls. Top with chicken korma curry. • Sprinkle over roasted cashew nuts. Serve with a dollop of coriander yoghurt to serve. Enjoy!