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Diced Chicken Breast and Pepper Rogan Josh Style Curry
Diced Chicken Breast and Pepper Rogan Josh Style Curry

Diced Chicken Breast and Pepper Rogan Josh Style Curry

with Mango Chutney, Flaked Almonds and Basmati Rice

Recipe Development Team
Recipe Development TeamPublished on August 23, 2022

This Diced Chicken Breast and Pepper Rogan Josh Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Nuts

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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

260

Diced Chicken Breast

1

Green Pepper

(May contain traces of: Celery)

1

Garlic Clove**

50

Rogan Josh Curry Paste

1

Tomato Passata

10

Chicken Stock Paste

1

Chilli Flakes

40

Mango Chutney

15

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

300

Water for the Rice

100

Water for the Curry

Nutritional information

Energy (kcal)644 kcal
Energy (kJ)2693 kJ
Fat13.1 g
of which saturates1.9 g
Carbohydrate89.1 g
of which sugars21 g
Protein42.8 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Garlic Press
Large Frying Pan

Cooking Instructions and Tips

Cook the Rice
1

Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 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).

Fry the Chicken
2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken and season with salt and pepper. Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Bring on the Spice
3

Once browned, add the pepper to the chicken and cook until starting to soften, 3-4 mins.

Stir in the garlic and rogan josh curry paste and cook for 1 min more, then stir in the passata, chicken stock paste and water for the curry (see pantry for amount).

Simmer your Curry
4

Bring the curry to a boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finishing Touches
5

Once cooked, taste the curry and season with salt and pepper.

Add some chilli flakes if you'd like some more heat (careful, they're hot), then stir through the mango chutney.

Serve
6

Fluff up the rice with a fork, then share between your bowls.

Top with the chicken rogan josh and sprinkle with the flaked almonds to finish.

Enjoy!

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