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Bangladeshi Chicken Curry

Bangladeshi Chicken Curry

with Cauliflower, Zucchini and Mint Chutney

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This fresh, fragrant curry gets it’s flavour from a delicious Bangladeshi curry powder. A mild yet tasty base of ginger, garlic, mild chili powder and spices is revived with fresh lime and creamy crema, all on a bed of pillowy rice. Divine!

Allergens:Milk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

170 g

Basmati Rice

285 g

Cauliflower, florets

1 unit

Zucchini

113 g

Onion, chopped

30 g

Ginger

10 g

Garlic

2 tbsp

Bangladeshi Curry Powder

1 tsp

Chili Powder

1 unit

Lime

10 g

Mint

1 unit

Vegetable Broth Concentrate

½ cup

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

½ tsp

Sugar*

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3284 kJ
Calories785 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate103 g
Sugar12 g
Dietary Fiber9 g
Protein50 g
Cholesterol175 mg
Sodium660 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Peel and mince 1 tbsp ginger (double for 4 people). Cut the lime into wedges. Roughly chop the mint leaves. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil

2

Make the curry: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onion, curry powder and as much spicy chili powder as you like. Cook, stirring occasionally, until the onion softens, 3-4 min. Add the chicken, garlic and all but 1/4 tsp ginger. Cook, stirring occasionally, until the chicken is golden-brown, 4-5 min.

3

Add the broth concentrate(s), zucchini, cauliflower and 21/2 cups water (double for 4 people). Season generously with salt and pepper. Reduce the heat to medium-low and simmer until the sauce thickens slightly, 10-12 min.

4

Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

5

Make the mint chutney: Meanwhile, in a small bowl, combine the mint, sugar, remaining 1/4 tsp ginger, squeeze of 2 lime wedges and a drizzle of oil. Season with salt.

6

Finish and serve: Remove the curry from the heat and stir in the sour cream. Season with salt and pepper. Divide the rice between bowls and top with a hearty scoop of curry. Serve with mint chutney and squeeze of a lime wedge, if desired. Enjoy!