Double Coconut Chicken & Veggie Curry

Name: Double Coconut Chicken & Veggie Curry with Rice & 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 Courgette; 1 sachet Mumbai Spice Blend; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 packet Coconut Milk; 1 packet Microwavable Basmati Rice

with Rice & Flatbreads

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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.

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!

Tags:

High Protein

•Kid Friendly

•Bestseller

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

Courgette

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

Nutrition Values

Energy (kJ)3710 kJ

Calories887 kcal

Fat48.2 g

of which saturates23.2 g

Carbohydrate84.3 g

of which sugars9.7 g

Dietary Fibre7.3 g

Protein71.2 g

Cholesterol0 mg

Sodium2040 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

•Baking Paper

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, 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.
• 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!