Indian Coconut Double Chicken & Veggie Curry
with Baby Leaves & Flatbreads
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 quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1 stalk
celery
2 clove
garlic
2 packet
chicken thigh
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Leaves
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
Utensils
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!
