One-Pot Coconut Chicken & Veggie Curry
with Rapid Rice & Flatbreads
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.
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 sachet
Mild North Indian Spice Blend
320 g
Chicken Thigh
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
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
Not included in your delivery
1 drizzle
olive oil
½ cup
Water
Nutrition Values
Utensils
Cooking Steps
• 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, carrot and celery until browned, 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. 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 bflatbreetween bowls. • Serve with rice. Enjoy!
