Chicken Breast and Sweet Potato Pasanda Spiced Curry
with Cumin Rice and Flaked Almonds
This Chicken Breast and Sweet Potato Pasanda Spiced 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 unit(s)
Sweet Potato
150 grams
Basmati Rice
1 sachet(s)
White Cumin Seeds
(May contain traces of: Sesame, Celery)
2 unit(s)
Garlic Clove**
30 grams
Tomato Puree
1 sachet(s)
Pasanda Style Seasoning
10 grams
Vegetable Stock Paste
(Contains: Celery)
150 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, 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, 18-20 mins. Turn halfway through.
Pop a deep saucepan (with a tight-fitting lid) on medium heat with the butter (see pantry for amount). When melted, stir in the rice and cumin seeds until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).
Meanwhile, peel and grate the garlic (or use a garlic press).
When the sweet potato has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Add the diced chicken and fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, add the garlic, tomato puree and pasanda style seasoning (add less if you'd prefer things milder). Cook for 1 min.
Stir in the veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.
Once reduced, stir through the roasted sweet potato and peas. Simmer until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Taste the curry and season 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 bowls. Top with the sweet potato curry.
Drizzle over the mango chutney and sprinkle over the flaked almonds to finish.
Enjoy!
