Sri Lankan Chicken & Roast Eggplant Curry
with Garlicky Peanut Rice
This vibrant eggplant curry has flavour bursting in every bite! The garlic and peanut rice is packed with nuttiness, balanced against the roast veggies and Sri Lankan-style spices, we reckon it’s a sure winner at the dinner table.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
eggplant
1
carrot
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 leaves
curry leaves
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
chicken breast
2 tin
coconut milk
1 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Nutritional Values
Utensils
Instructions
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut eggplant and carrot into bite-sized chunks. Cut chicken breast into 2cm chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, finely chop the garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water 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 the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. Cover to keep warm.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Pick the curry leaves and set aside. • When the roast veggies have 10 mins remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Add the chicken and cook, tossing until browned, 5-6 minutes. Transfer to a bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat Add curry leaves and remaining garlic and cook until fragrant, 1 minute. • Stir in Sri Lankan spice blend, vegetable stock powder and coconut milk. Simmer until thickened, 2-3 minutes.
• Remove curry from the heat. Gently stir through roasted veggies, chicken and baby spinach leaves, until the spinach is wilted. Season to taste.
• Divide the garlic rice and the Sri Lankan roast eggplant and chicken curry between bowls. • Sprinkle crushed peanuts to serve. Enjoy!