Coconut Chicken, Prawns & Veggie Curry

Name: Coconut Chicken, Prawns & Veggie Curry with Rice & Flatbreads
Total time: 30m
Yield: 2
Ingredients: 1 sachet Mild North Indian Spice Blend; 320 g Chicken Thigh; 200 g Peeled Prawns; 2 Flatbread; 1 Celery; 1 Courgette; 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 Rice & Flatbreads

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Calories

813 kcal

Protein

56.3g protein

Difficulty

Easy

High Protein

Kid Friendly

Bestseller

Allergens:

Crustaceans
Wheat
Gluten
Soy
Milk
Almond
Brazil nut
Walnut
Peanuts
Eggs
Sulphites
Hazelnut
Macadamia
Pistachio
Pecan
Pine nut
Cashew
Sesame
May contain traces of allergens

Enjoy this sunset in a bowl, the glowing curry is brimming with veggies, chicken and prawns. 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 recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

320 g

Chicken Thigh

200 g

Peeled Prawns

(Contains: Crustaceans; )

Flatbread

(Contains: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame, May contain traces of allergens, Wheat, Gluten, Soy; )

Celery

Courgette

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

Energy (kJ)3400 kJ

Calories813 kcal

Fat40.6 g

of which saturates20.2 g

Carbohydrate84.5 g

of which sugars10.6 g

Dietary Fibre8.3 g

Protein56.3 g

Sodium2570 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

•Baking Paper

Cooking Steps

PDF

• 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, prawns, 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.
• 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!