Speedy North Indian Coconut Chicken Curry
with Rapid Rice & Broccoli
- Milk
This creamy coconut chicken curry is like a golden sunset. Filled to the brim with bright veggies and a fragrant coconut sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Broccoli Florets
300 g
Diced Chicken
1 sachet
Mumbai Spice Blend
1 sachet
Vegetable Stock Powder
1
Carrot
1 packet
Coconut Milk
1 packet
Microwavable Basmati Rice
1
Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
Nutrition
You will need
Cooking Steps
• Thinly slice carrot into half-moons.
• Cut any large broccoli florets in half.
Little cooks: Help rinse the veggies!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook diced chicken, carrot and broccoli, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes.
• Add mild North Indian spice blend and Mumbai spice blend and cook until
fragrant, 1 minute.
• Add coconut milk, vegetable stock powder and the brown sugar, then
cook until thickened, 2-3 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rapid rice between bowls. Top with North Indian coconut
chicken curry.
• Dollop with natural yoghurt to serve. Enjoy!
Little cooks: Add the finishing touch and help dollop over the yoghurt!
