[Cluster] NZ One-Pot Golden Chicken & Potato Curry
with Flatbreads
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Fish
- Wheat
Ingredients
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Katsu Paste
(May be present: Milk, Almond, Eggs, Cashew, Sesame, Gluten, Soy, Fish, Wheat)
1 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Cut potato and carrot into 1cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add the butter, potato and carrot and cook until tender, 3-4 minutes. • Add diced chicken and cook until slightly browned, 2-3 minutes.
• Add katsu paste, coconut milk, chicken-style stock powder, the brown sugar, soy sauce and water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 10-15 minutes. • Remove from heat, add baby spinach leaves and stir to combine.
• Before serving, toast or grill flatbreads to your liking, then drizzle with olive oil. • Divide one-pot golden chicken & potato curry between bowls. Serve with flatbreads. Enjoy!
