Easy Chicken Veggie Korma Curry
with Rapid Rice, Yoghurt & Roasted Cashews
Harnessing the flavours from coriander, cumin, paprika and turmeric, our mild curry paste works a treat in this korma curry and creates the perfect flavour base for the juicy chicken and veggies to soak up. The aromas will quickly take over your kitchen, giving you something a little extra to celebrate this Harmony Week.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken tenderloins
1 bag
Carrot & Zucchini Mix
1 packet
mild curry paste
1 tin
coconut milk
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
2 bunch
Asian greens
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
½ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return to saucepan. • Stir through the butter. Cover to keep warm.
• While rice is cooking, roughly chop Asian greens. • Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add carrot & zucchini mix, and cook, tossing, until tender, 4-5 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and mild North Indian spice blend and cook, tossing, until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk, the brown sugar and Asian greens and return cooked veggies to the pan. Cook stirring, until thickened, 2-3 minutes. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide rapid rice between bowls. • Top with chicken veggie korma curry. • Sprinkle over roasted cashews and dollop over Greek-style yoghurt to serve. Enjoy!