Indian Chicken & Veggie Curry

Name: Indian Chicken & Veggie Curry with Jasmine Rice & Crushed Peanuts
Total time: 25m
Yield: 2
Ingredients: olive oil; 1 packet jasmine rice; 1 carrot; 1 leek; 1 courgette; 1 packet Chicken Breast Strips; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend; 1 packet Tomato Paste; 1 tsp soy sauce; 1 packet coconut milk; ½ cup water; 1 packet Crushed Peanuts

with Jasmine Rice & Crushed Peanuts

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Calories

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Protein

47.8g protein

Difficulty

Easy

cosy-comforts

Allergens:

Gluten
Soy
Peanuts
May contain traces of allergens
Wheat
Sesame
Milk
Soy
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Pine Nut
Traces of Walnut

Rich, creamy and aromatic – this dish has all the elements of your favourite Indian curry! An array of colourful veggies have been cooked in fragrant spices before being mellowed out with coconut milk. Toss through tender chicken strips for a protein hit and you’ve got a super-satiating and heart-warming meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

jasmine rice

(Contains: May contain traces of allergens; )

carrot

leek

courgette

1 packet

Chicken Breast Strips

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 packet

Tomato Paste

1 packet

coconut milk

1 packet

Crushed Peanuts

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

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Gluten, Soy; )

½ cup

water

Nutrition Values

Energy (kJ)2915 kJ

Fat29.8 g

of which saturates17.9 g

Carbohydrate84.9 g

of which sugars15.1 g

Dietary Fibre10.8 g

Protein47.8 g

Sodium1014 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

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice to the saucepan with a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, finely chop carrot into half-moons. Thinly slice leek. Slice courgette into half-moons.

TIP: The rice will finish cooking in its own steam so don't peek!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken breast strips until browned and cooked through, 3-4 minutes each side. Season with salt and transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Add the carrot, courgette and leek and cook until softened, 5-6 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste, and cook until fragrant, 1 minute. • Add the soy sauce, coconut milk and water (for the curry) and stir to combine. • Simmer the curry until it has thickened, 2-3 minutes. Return the chicken and stir, 2-3 minutes. TIP: Add a splash more water if the curry mixture looks too thick.