One-Pot Coconut Chicken & Veggie Curry

Name: One-Pot Coconut Chicken & Veggie Curry with Rapid Rice & Flatbreads
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 320 g Chicken Thigh; 2 Flatbread; 1 Celery; 1 packet Baby Leaves; 1 sachet Mumbai Spice Blend; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 packet Coconut Milk; 1 packet Microwavable Basmati Rice; 1 drizzle olive oil; ½ cup Water

with Rapid Rice & Flatbreads

Get up to $175 off

Enjoy this sunset in a bowl, the glowing curry is brimming with veggies and chicken. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping.

Tags:

Kid Friendly

•Calorie Smart

•One Pot Wonder

•High Protein

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

320 g

Chicken Thigh

Flatbread

(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

Celery

1 packet

Baby Leaves

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

Not included in your delivery

1 drizzle

olive oil

½ cup

Water

Nutrition Values

Calories717 kcal

Energy (kJ)3000 kJ

Fat39.8 g

of which saturates20.1 g

Carbohydrate81.9 g

of which sugars8 g

Dietary Fibre6.8 g

Protein42 g

Cholesterol0 mg

Sodium1950 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot into half-moons. • Thinly slice celery. • Finely chop garlic. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occassionally, for 5-6 minutes. Add carrot and celery, cook, until softened, 3-4 minutes. • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil. Little cooks: Kids can help by measuring the water.

• Reduce heat to medium-low, then simmer until veggies are tender and chicken is cooked through, 5-8 minutes. • When the chicken has 3 minutes remaining, add baby leaves and cook until just wilted. • Meanwhile, place flatbreads on a lined oven tray. Drizzle each with olive oil and season with salt.
• Bake until warmed through, 4-7 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Microwave basmati rice until steaming, 2-3 minutes. • Divide coconut chicken and veggie curry between bowls. • Serve with rice and flatbreads. Enjoy!