Bengali-Style Chicken & Veggie Curry

Name: Bengali-Style Chicken & Veggie Curry with Basmati Rice & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Bengal Curry Paste; 320 g Chicken Breast; 1 packet Baby Spinach Leaves; 1 packet Tomato Paste; 1 sachet Mumbai Spice Blend; 1 packet Ginger Paste; 1 Carrot; 4 Garlic; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 1 packet Basmati Rice; 1 drizzle olive oil; ¼ cup water; 2 tsp brown sugar; ¼ tsp salt

with Basmati Rice & Crushed Peanuts

Recipe Development TeamUpdated on April 17, 2026

Get tasty recipes from just $6 per serving

Calories

707 kcal

Protein

50.4g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Peanuts
Macadamia
Pine nut
Brazil nut
Walnut
Almond
Pecan
Gluten
Sesame
Cashew
Soy
Wheat
Milk
Hazelnut
Pistachio
May contain traces of allergens

Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!

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

Ingredients

Serving amount

1 packet

Bengal Curry Paste

320 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Ginger Paste

Carrot

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)

1 packet

Coconut Milk

1 packet

Basmati Rice

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

2 tsp

brown sugar

¼ tsp

salt

Nutrition Values

Energy (kJ)2960 kJ

Calories707 kcal

Fat31.1 g

of which saturates18.1 g

Carbohydrate85.1 g

of which sugars17.1 g

Dietary Fibre7.3 g

Protein50.4 g

Sodium918 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 Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and 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!

• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil.
Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken,
tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: The chicken is cooked through when it's no longer pink inside.

• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until
tender, 4-5 minutes. Add ginger paste, tomato paste (see ingredients),
Bengal curry paste and half the garlic and cook until fragrant, 2 minutes.
• Return chicken to the pan. Add coconut milk, the water, brown sugar
and salt. Reduce heat to medium-low, then simmer until sauce has slightly
thickened, 2-3 minutes.
• Add baby spinach leaves and stir until wilted, 1-2 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!