Korma-Style Chicken & Cucumber Salsa
with Spinach Rice
Korma-style chicken is made super simple in this easy 4-stepper. With our delectable mild curry paste and coconut milk combination, you'll have a perfect korma sauce to accompany the spinach rapid rice and corn-cucumber salsa. Now that's dinner whipped up in a jiffy!
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
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
baby spinach leaves
1
cucumber
1 packet
Chicken Thigh
1 tin
Sweetcorn
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
1 packet
Coconut Milk
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water and bring to the boil. • Rinse and drain white rice. • Add white rice and a pinch of salt, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • Add the butter and baby spinach leaves and stir to combine, until butter is melted and spinach has slightly wilted.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop cucumber. • Cut chicken thigh into 2cm chunks. • Drain sweetcorn. • Heat a large frying pan with a drizzle of olive oil over high heat. Cook chicken and Mumbai spice blend tossing occasionally, until browned and cooked through (when it's no longer pink inside), 5-6 minutes. Transfer to a bowl.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Return frying pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and cook until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar and a splash of water and cook, stirring, until heated through, 1-2 minutes. • Meanwhile, in a small bowl, combine cucumber, sweetcorn and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide spinach rice, chicken, and cucumber salsa between bowls. • Pour korma sauce over chicken to serve. Enjoy!