Sweet Potato and Chicken Breast Korma Style Curry
with Tenderstem® Broccoli and Basmati Rice
This Sweet Potato and Chicken Breast Korma Style 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
2
Sweet Potato
1
Curry Powder Mix
150
Basmati Rice
80
Tenderstem Broccoli
50
Korma Curry Paste
(Contains Mustard)
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
260
Diced British Chicken Breast
Not included in your delivery
300
Water for the Rice
2
Sugar
100
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the diced sweet potato onto a large baking tray. Drizzle with oil, sprinkle over the curry powder, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp 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 everything cooks, cut the Tenderstem® broccoli into thirds. Halve any thick stems lengthways.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the korma style paste and fry for 1 min, then stir in the veg stock paste, sugar and water for the curry (see pantry for both amounts).
Stir through the broccoli and bring to the boil. Cover with a lid and simmer until the chicken has cooked through, 4-5 mins. Remove the lid from the pan and stir through the creme fraiche until fully combined. Bring to the boil, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sweet potato is roasted, stir it through the curry. Return the pan to the heat and cook until piping hot.
When ready, taste and season your curry with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork and share between your plates, then top with your korma style curry.
Enjoy!
