HelloHero: Double Coconut Chicken & Veg Curry

Name: HelloHero: Double Coconut Chicken & Veg Curry with Baby Leaves & Flatbreads
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 Garlic; 640 g Chicken Thigh; 2 Flatbread; 1 sachet Mild North Indian Spice Blend; 1 Celery; 1 packet baby leaves; 1 sachet Mumbai Spice Blend; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 packet Coconut Milk

with Baby Leaves & Flatbreads

Get up to $175 off

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Soy

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

640 g

Chicken Thigh

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 sachet

Mild North Indian Spice Blend

Celery

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

1 packet

Coconut Milk

Nutrition Values

Calories694 kcal

Energy (kJ)2900 kJ

Fat45.5 g

of which saturates22.6 g

Carbohydrate47.4 g

of which sugars7.9 g

Dietary Fibre5.9 g

Protein67 g

Sodium2060 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

• 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, carrot, and celery until browned, 3-4 minutes (cook in batches if your pan is getting crowded). • 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 ingredients.

• 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. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide Indian coconut chicken and veggie curry between bowls. • Serve with flatbreads. Enjoy!