Chicken Korma Curry & Garlic Flatbreads
with Veggies, Minty Yoghurt & Apricot Sauce
There's nothing like mildly-spiced curry made with coconut cream for a warming weeknight meal. Make sure to use the flatbreads and garlic rice to scoop up all that delicious goodness!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Tomato
1 packet
Mild Curry Paste
(Contains: Soy; )
2
Flatbread
(Contains: Soy, Wheat, Gluten; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Mint
300 g
Diced Chicken
1 packet
Basmati Rice
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Garlic Paste
1
Broccoli
1 sachet
Mumbai Spice Blend
1 packet
Apricot Sauce
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes.
• Add basmati rice, the water(for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop garlic and mint.
• Cut broccoli into small florets, then roughly chop the stalk.
• Roughly chop tomato.
• Thinly slice onion (see ingredients).
• In a small bowl, combine Greek-style yoghurt, mint and a pinch of salt and pepper. Set aside.
• In a small microwave-safe bowl, add the remaining butter and half the garlic. Microwave in 10 second bursts, until melted. Season with salt. Set aside.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook broccoli, tossing, until just tender, 4-5 minutes.
• Add tomato and cook, stirring, until softened, 2-3 minutes.
• Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook onion and diced chicken, tossing, until browned and cooked through, 5-6 minutes.
• Add Mumbai spice blend and cook until fragrant, 1 minute.
• Add coconut milk and the water(for the curry). Stir to combine and simmer, 1 minute.
• Reduce heat to medium, then add mild curry paste and cook, stirring until fragrant, 1-2 minutes. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the curry is cooking, spread garlic butter over one side of flatbreads and place directly on an oven wire rack.
• Bake until golden, 3-5 minutes.
• Garnish veggies with toasted almonds. Bring everything to the table to serve.
• Help yourself to some chicken korma curry, garlic rice, veggies, minty yoghurt, apricot sauce (see ingredients) and garlic flatbreads to serve. Enjoy!
