Chicken Korma Curry & Garlic Rice
with 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 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
White Rice
(May be present: Wheat, Gluten, Soy. )
1
Brown Onion
1
Carrot
1
Pea Pods
1
Chicken Breast
1
Mumbai Spice Blend
1
Mild Curry Paste
1
Light Cooking Cream
(Contains Milk;)
1
Greek-Style Yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• 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. • Cut chicken breast into 2cm chunks.
Little cooks: Help pick the coriander!
• 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 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, light 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 a small bowl, combine Greek-style yoghurt and coriander. • Season 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 crushed peanuts. Dollop over coriander yoghurt to serve. Enjoy!