Indonesian Style Chicken Breast and Veg Curry
with Rice and Coconut, Chilli and Lime Sambal
This Indonesian Style Chicken Breast and Veg Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300
Cauliflower Florets
1
Garlic Clove
150
Green Beans
150
Basmati Rice
15
Desiccated Coconut
2
Indonesian Style Spice Mix
30
Tomato Puree
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
½
Lime
½
Red Chilli
1
Ground Coriander
260
Diced British Chicken Breast
Not included in your delivery
300
Water for the Rice
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve any large cauliflower florets and pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds.
Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp of salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, heat a large frying pan on medium heat (no oil).
Once the pan is hot, dry-fry the desiccated coconut, stirring regularly, until lightly toasted, 1-2
mins, then transfer to a bowl for later. TIP: Watch it like a hawk as it can burn easily.
Heat a drizzle of oil in the (now empty) frying pan on medium heat, then add the garlic, ground
coriander, Indonesian style spice mix and tomato puree. Cook for 1 min.
Next, add the green beans, coconut milk, veg stock paste and water for the sauce (see ingredients for amount) to the pan.
Stir to combine, bring to the boil, then lower the heat and simmer gently until the chicken is cooked through 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, zest and halve the lime. Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop.
Add the lime zest and sliced chilli to the bowl of toasted coconut. Squeeze in a quarter of the lime juice, season with salt and mix well to combine. Set your sambal sprinkle aside.
Once the curry has thickened, season with salt and pepper. Squeeze in the remaining lime juice, stir well, then taste and add more salt, pepper and lime juice if needed.
When cauliflower is roasted, add to the curry and stir through.
Fluff up the rice with a fork, then divide between your bowls. Spoon the chicken and veg curry over the top and sprinkle with the coconut sambal.
Enjoy!
