HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Bengal Chicken & Veggie Curry
Quick Bengal Chicken & Veggie Curry

Quick Bengal Chicken & Veggie Curry

with Cheat's Garlic Roti

Read more

This fresh, fragrant curry gets its flavour from the delicious, Indian-inspired Bengal curry paste. A mild yet tasty base of ginger, green chilli, coconut and garlic is revived with crunchy veggies and a side of cheat's roti to eat it all up with. Divine!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

baby broccoli


red onion

1 packet

chicken breast strips

1 tin

coconut milk

1 bag

baby spinach leaves

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)


mini flour tortillas


1 packet

Bengal curry paste

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3104 kJ
Fat36.7 g
of which saturates19.1 g
Carbohydrate57.3 g
of which sugars12.2 g
Protein42.2 g
Sodium1688 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Thinly slice carrot into half-moons. Trim baby broccoli and cut into bite-sized pieces. Roughly chop red onion. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken breast strips, carrot, baby broccoli and onion, tossing occasionally, until chicken is browned and veggies are just tender, 4-6 minutes. Season to taste.


• Reduce heat to medium, then add Bengal curry paste, coconut milk, the soy sauce and a splash of water. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Stir through baby spinach leaves until wilted, 1-2 minutes. Season to taste.


• While the chicken is cooking, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) in a small bowl. • Brush (or spread using the back of a spoon) some garlic oil over both sides of mini flour tortillas. • Heat a second large frying pan over a medium-high heat, then add a tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel. Repeat with remaining tortillas.


• Divide Bengal coconut chicken and veggie curry between bowls. • Serve with cheat's garlic roti.