One-Pot Coconut Chicken, Prawn & Veg Curry

Name: One-Pot Coconut Chicken, Prawn & Veg Curry with Baby Leaves & Rice
Total time: 30m
Yield: 2
Ingredients: 1 sachet Mild North Indian Spice Blend; 320 g Chicken Thigh; 200 g Peeled Prawns; 2 Flatbread; 1 Celery; 1 packet Baby Leaves; 1 sachet Mumbai Spice Blend; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 packet Coconut Milk; 1 drizzle olive oil; ½ cup Water

with Baby Leaves & Rice

Get up to $175 off + Free Extras for 8 weeks

Calories

619 kcal

Protein

52.1g protein

Difficulty

Easy

Kid Friendly

Bestseller

High Protein

Allergens:

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

Enjoy this sunset in a bowl, the glowing curry is brimming with veggies and chicken. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping.

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

320 g

Chicken Thigh

200 g

Peeled Prawns

(Contains: Crustaceans; )

Flatbread

(Contains: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame, May contain traces of allergens, Wheat, Gluten, Soy; )

Celery

1 packet

Baby Leaves

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

½ cup

Water

Nutrition Values

Calories619 kcal

Energy (kJ)2590 kJ

Fat37.9 g

of which saturates19.6 g

Carbohydrate47.6 g

of which sugars8.8 g

Dietary Fibre6.9 g

Protein52.1 g

Sodium2590 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

Cooking Steps

PDF

• Cut carrot into half-moons. • Thinly slice celery. • Finely chop garlic. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, prawns, carrot and celery until browned, 3-4 minutes. • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil. Little cooks: Kids can help by measuring the water.

• Reduce heat to medium-low, then simmer until veggies are tender and chicken is cooked through, 5-8 minutes. • When the chicken has 3 minutes remaining, add baby leaves and cook until just wilted. TIP: Chicken is cooked through when it's no longer pink inside.