Enjoy this sunset in a bowl, the glowing curry is brimming with veggies, chicken and prawns. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 sachet
Mild North Indian Spice Blend
320 g
Chicken Thigh
200 g
Peeled Prawns
(Contains: Crustaceans; )
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )
1
Celery
1
Courgette
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 packet
Coconut Milk
1 packet
Microwavable Basmati Rice
1 drizzle
olive oil
½ cup
Water
• 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.
• Meanwhile, place flatbreads on a lined oven tray. Drizzle each with olive oil and season with salt.
• Bake until warmed through, 4-7 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes. • Divide coconut chicken and veggie curry between bowls. • Serve with rice and flatbreads. Enjoy!