Double Indian Coconut Chicken Curry
with Broccoli & Rapid Rice5.0(2)
Calories
:
688 kcalProtein
:
80g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
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
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
Nutrition
Calories688 kcal
Energy (kJ)2880 kJ
Fat21.1 g
of which saturates16.1 g
Carbohydrate72.4 g
of which sugars9.3 g
Dietary Fibre5.8 g
Protein80 g
Sodium1550 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.
Cooking Steps
1
• 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.
2
• While rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half.
3
Custom Recipe: If you've doubled your diced chicken, cook in batches for the best results. Return all chicken to the pan and continue as above.
4
• Divide rapid rice between bowls. • Top with Indian coconut chicken curry. Enjoy!
