Indian Chicken & Masala Coconut Sauce
with Garlic Brown Rice & Spiced Roast Veggies
This delicious Indian-inspired dish might sound complicated, but thanks to our Mumbai spice blend and masala curry paste, it's surprisingly simple. Enjoy! *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has 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!*
Ingredients
3 clove
garlic
1 packet
brown rice
1
carrot
1 packet
chicken breast
½ box
light coconut milk
1 bag
baby spinach leaves
1
parsnip
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 packet
Masala Paste
Not included in your delivery
olive oil
3 cup
water
½ tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Finely chop garlic. • In a medium saucepan, add brown rice and the water and bring to the boil. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. Drain. • Return saucepan to medium heat with a dash of olive oil. Cook 1/2 the garlic until fragrant, 1-2 minutes. Return rice to the saucepan, then add a pinch of salt and stir to combine. Remove from heat.
• Meanwhile. Cut parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend, chicken, a pinch of salt and a drizzle of olive oil.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm. • Wipe out frying pan and return to low heat with a drizzle of olive oil. Cook masala curry paste (see ingredients) and remaining garlic until fragrant, 1-2 minutes. • Add light coconut milk (see ingredients) and brown sugar and stir to combine. Simmer until slightly reduced, 1-2 minutes. Season to taste.
• When the veggies are done, add baby spinach leaves and toss until slightly wilted. • Divide garlic brown rice between bowls. • Top with Indian chicken and spiced roast veggies. • Spoon over masala coconut sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: When the spice blend and masala sauce come together well, this is a genuinely tasty curry; some reviewers found the flavours a touch strong or clashing, and adding a dollop of yoghurt helped calm the heat.
- Ease of prep: The recipe has more components than most, with the rice, roasted vegetables, chicken, and sauce all running at once — allow a little extra time and read through the steps before you start.
- Suggestions: Reduce the roast vegetable cook time to around 15 minutes at 220°C fan-forced, as one reviewer found 20 minutes caused them to overcook. Consider mixing the roasted vegetables into the curry rather than serving them separately for a more cohesive result.
- Next-day meals: Brown rice takes noticeably longer to cook than white rice — factor in the full 25–30 minutes and keep an eye on the water level.
