Sweet Potato and Chicken Breast Korma Style Curry

Name: Sweet Potato and Chicken Breast Korma Style Curry with Tenderstem® Broccoli and Basmati Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 2 Sweet Potato; 1 Curry Powder Mix; 150 Basmati Rice; 80 Tenderstem® Broccoli; 50 Korma Curry Paste; 10 Vegetable Stock Paste; 150 Creme Fraiche; 260 Diced British Chicken Breast; 300 Water for the Rice; 2 Sugar; 100 Water for the Curry

with Tenderstem® Broccoli and Basmati Rice

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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!

Allergens:

Mustard

•Celery

•Milk

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.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

Sweet Potato

Curry Powder Mix

150

Basmati Rice

Tenderstem® Broccoli

Korma Curry Paste

(Contains: Mustard)

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

Sugar

100

Water for the Curry

Nutritional information

Energy (kcal)1012 kcal

Energy (kJ)4233 kJ

Fat33.5 g

of which saturates16.7 g

Carbohydrate132 g

of which sugars26.8 g

Protein47.8 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Lid

•Pan

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.