One-Pot Indian Chicken & Veggie Pilaf

Name: One-Pot Indian Chicken & Veggie Pilaf with Yoghurt & Parsley
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 stalk celery; 1 leek; 1 packet chicken thigh; 1 packet basmati rice; 1.5 cup water; 1 sachet Chicken-Style Stock Powder; 1 tsp brown sugar; 1 bag parsley; 1 packet Bengal Curry Paste; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt

with Yoghurt & Parsley

4.5(199)

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Calories

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Protein

39.9g protein

Total

35 minutes

Difficulty

Easy

Calorie Smart

Kid Friendly

Allergens:

Milk

One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a chicken and veggie pilaf, the Mumbai and Bengal spices melt into the chicken and rice. One irresistible and easy dinner coming right up! *This recipe is under 650kcal per serving.*

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

Ingredients

Serving amount

carrot

1 stalk

celery

leek

1 packet

chicken thigh

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder

1 bag

parsley

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2653 kJ

Fat18.2 g

of which saturates6.3 g

Carbohydrate85.3 g

of which sugars13.8 g

Protein39.9 g

Sodium1180 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

•Lid

Cooking Steps

PDF

• Thinly slice carrot into half-moons. Thinly slice celery and leek. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, until just browned, 1-2 minutes. • Add carrot, celery and leek and cook, stirring, until veggies have softened and chicken is cooked through, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.

• Add basmati rice to the pan and stir to coat. Add the water, chicken-style stock powder and the brown sugar. Stir, then bring to the boil. • Cover with a lid (or foil) and reduce heat to medium-low. Cook for 10 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!