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Malay Chicken and Red Lentil Curry

Malay Chicken and Red Lentil Curry

with Courgette and Ginger

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This delicious little curry ticks all the boxes, it’s super easy to prepare and cook, quick to wash up and, most importantly, tastes absolutely amazing! We think it will become a firm favourite in your kitchen!

Allergens:Milk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

4 unit(s)

Chicken Thighs

150 grams

Basmati Rice

1 unit(s)

Onion

1 unit(s)

Ginger

1 unit(s)

Garlic Clove

1 unit(s)

Courgette

100 grams

Red Split Lentils

½ pack(s)

Natural Yoghurt

(ContainsMilk)

1 sachet

Chicken Stock Powder

1 pot(s)

Malay Curry Powder

350 milliliter(s)

Water for Curry

1 unit(s)

Cinnamon Stick

Not included in your delivery

300 milliliter(s)

Water for Rice

Nutritional information
Nutritional information
Energy (kJ)3540 kJ
Energy (kcal)846 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate104 g
of which sugars15.0 g
Protein72 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Pan
Pot
Cutting board
Knife
Bowl
InstructionsPDF
Instructions
Prepare chicken.
Prepare chicken.
1

Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the chicken and season with salt and pepper. Cook until nicely browned, 7-10 mins. Turn frequently.

Prep
Prep
2

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger and garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces.

Cook the Rice
Cook the Rice
3

Add the water (see ingredients for amount), a pinch of salt and the cinnamon stick to another large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Prepare veggies.
Prepare veggies.
4

When the chicken is browned, add the onion to the pan and cook for 5 mins until soft. Next, add the ginger, garlic and Malay curry powder. Stir well and cook for a minute more before adding the stock powder and the water (see ingredients for amount).

Simmer the Curry
Simmer the Curry
5

Bring the curry to the boil, stir well to dissolve the stock powder then add the red lentils. Cover with a lid and lower the heat to a simmer. Let the curry bubble away for 15 mins. Stir every 5 mins. After 5 mins of cooking, add the courgette and cook for 10 mins more. The curry is ready when the lentils are soft and the chicken is cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Finish Up
Finish Up
6

Bring the curry to the boil, stir well to dissolve the stock powder then add the red lentils. Cover with a lid and lower the heat to a simmer. Let the curry bubble away for 15 mins. Stir every 5 mins. After 5 mins of cooking, add the courgette and cook for 10 mins more. The curry is ready when the lentils are soft and the chicken is cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.