Tonight, we’re bringing the hustle and bustle of an Indian night market to your kitchen. Perfect deep and rich Bengali paste is the inspiration for this Mumbai chicken and served with a veggie pilaf, the night markets are now in your kitchen!
This recipe is under 650kcal per serving.
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.
1 bag
soffritto mix
1 bag
baby spinach leaves
1 packet
chicken breast
½ packet
Bengal curry paste
1 sachet
Mumbai spice blend
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
parsley
olive oil
1.5 cup
water
1 tsp
brown sugar
• Cut chicken breast into 2cm chunks.
• Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing, until just browned, 1-2 minutes. • Add soffritto mix and cook, stirring, until softened, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add Bengal curry paste (see ingredients) and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.
• Add basmati rice and stir to coat. Add the water, chicken-style stock powder and the brown sugar. Stir, then bring to the boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 10 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. Stir through baby spinach leaves to wilt.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Divide one-pot Indian chicken and veggie pilaf between bowls. • Dollop with Greek-style yoghurt and tear parsley over to serve. Enjoy!