Chickpea, Chicken & Tomato Curry
with Garlic Rice & Flaked Almonds
This dish delivers flavour in spades! From the garlicky rice, to the veggie-packed chickpea and chicken curry infused with vibrant tomato and zesty lemon, you'll want to lick the bowl clean.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
½
lemon
1 tin
chickpeas
1 packet
ginger paste
1 packet
mild curry paste
1 packet
tomato paste
1 packet
coconut milk
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
pinch
chilli flakes
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add 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 heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will continue cooking in its own steam so don't peek!
• Cut carrot and zucchini into half-moons. Cut chicken breast into 2cm chunks. • Zest lemon to get a generous pinch, then slice into wedges. Drain chickpeas. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Lower heat to medium-high. Add carrot and zucchini and cook, stirring, until slightly softened, 4-5 minutes. • Add ginger paste, mild curry paste and tomato paste and cook until fragrant, 1 minute. • Add chickpeas and cook, stirring, until tender, 2-3 minutes.
• Stir in coconut milk, vegetable stock pot, lemon zest, the brown sugar and a generous squeeze of lemon juice. Bring to the boil, then reduce heat to medium. Simmer until veggies are softened, 3-4 minutes. • Add cooked chicken and baby spinach leaves and cook until wilted, 2-3 minutes. Season with salt and pepper.
• Divide garlic rice between bowls. Top with chickpea, chicken and tomato curry. • Sprinkle with flaked almonds and a pinch of chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!