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Sweet Potato and Chicken Breast Korma Style Curry
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Sweet Potato and Chicken Breast Korma Style Curry

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!

Allergens:
Mustard
Celery
Milk

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

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 Chicken Breast

Not included in your delivery

300

Water for the Rice

2

Sugar

100

Water for the Curry

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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
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Pan

Instructions

Roast the Sweet Potato
1

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.

Cook the Rice
2

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).

Broccoli Time
3

While everything cooks, cut the Tenderstem® broccoli into thirds. Halve any thick stems lengthways. 

Curry Up
4

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).

 

Combine and Stir
5

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.

Finish and Serve
6

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!