Double Comforting Indian Coconut Chicken Curry
with Rapid Rice & Broccoli
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
600 g
Diced Chicken
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Not included in your delivery
1 tsp
brown sugar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• While rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half.
• 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 in batches, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. Return all chicken and veggies to the pan. • Add mild North Indian spice blend and Mumbai spice blend, then cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the brown sugar, then cook until thickened, 2-3 minutes.
• Divide rapid rice between bowls. • Top with Indian coconut chicken curry. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it tasty, while others felt it lacked flavour; consider adding extra spices or fruit relish to boost taste.
- Ease of prep: The small coconut milk tins were reported as tricky to open by some reviewers.
- Suggestions: Consider using coconut cream instead of milk for a richer sauce; add naan bread to round out the meal.
- Portions: Several reviewers mentioned there wasn't enough sauce; consider increasing the liquid ingredients for more gravy.
