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Easy North Indian Coconut Chicken Curry

Easy North Indian Coconut Chicken Curry

with Rice & Broccoli
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get tasty recipes from just $6 per serving
Calories
450 kcal
Protein
46.4g protein
Total
30 minutes
Difficulty
Easy
Allergens:
  • Soy
  • Gluten
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Jasmine rice

300 g

Diced Chicken

1 packet

Garlic Paste

1

Broccoli

1 sachet

Mild North Indian Spice Blend

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten)

1 tsp

vinegar (white wine or rice wine)

Calories450 kcal
Energy (kJ)1880 kJ
Fat19 g
of which saturates15.2 g
Carbohydrate49 g
of which sugars4.4 g
Dietary Fibre7.5 g
Protein46.4 g
Sodium915 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

Cook the rice
1

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

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

Cook the baby broccoli
2

• Chop broccoli (including stalk!) into small florets. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl.

Make the curry
3

•Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes. • Reduce heat to medium, then add mild North Indian spice blend and garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, vinegar and a splash of water. Cook until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through broccoli until combined. Season to taste with salt and pepper.

TIP: Chicken is cooked through when it’s no longer pink inside.

Serve up
4

• Divide rice and North Indian coconut chicken curry between bowls to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, slice lime into wedges and squeeze over some lime juice. Garnish with crushed peanuts and tear over coriander. Serve with any remaining lime wedges.