HelloHero: Indian Chicken & Sweet Potato Curry
with Rice & Yoghurt
Roasted sweet potato and green beans join tender chicken in a mild, creamy curry that's a delight for the senses. We've also added zingy ginger and cooling yoghurt to deliver a meal that's sure to be a new favourite.
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
sweet potato
½
brown onion
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 clove
garlic
1 packet
green beans
1 packet
chicken thigh
½ packet
ginger paste
1 packet
tomato paste
1 sachet
Mumbai spice blend
1 packet
light cooking cream
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1.5 tbs
water (for the curry)
½ tbs
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°/220°C fan-forced. Cut sweet potato into bite-sized chunks. Peel and finely chop brown onion (see ingredients). • Place sweet potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help toss the sweet potato!
• While the sweet potato is roasting, rinse and drain white rice. • Add the water (for the rice) to a medium saucepan and bring to the boil. Add rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. • Meanwhile, finely chop garlic. Trim green beans. Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and green beans, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with another drizzle of olive oil. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring until fragrant, 1 minute. Stir in the water (for the curry), light cooking cream, brown sugar and a generous pinch of salt. • Remove from heat, then return chicken and green beans to the pan. Stir in the butter and roasted sweet potato. Cook until combined, 1 minute.
• Divide rice between bowls. • Top with Indian chicken and sweet potato curry. • Serve with a dollop of Greek-style yoghurt. Enjoy!
Little cooks: Add the finishing touch by dolloping over the yoghurt!