Mild Chicken & Kumara Coconut Curry
with Brown Rice & Roasted Cashews
- cashews
With its gentle warming heat and colourful veggies, a rich and creamy Indian curry is a favourite meal for good reason! Whip up this chicken version with parsnip, baby broccoli and kumara, plus wholesome brown rice that'll leave you embracing a modern classic. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
brown rice
1
onion
½
Fresh Chilli
½ dl
broccoli
1 sachet
Brown Mustard Seeds
1 tin
Coconut Cream
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews)
1 packet
chicken breast
1
parsnip
1
Kumara
2 clove
garlic
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
20 g
plant-based butter
3 cup
water (for the rice)
½ cup
water (for the curry)
Nutrition
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. In a medium saucepan, bring brown rice and water (for the rice) to the boil. Reduce heat to medium, then simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
Meanwhile, peel kumara. Cut kumara and parsnip into bite-sized chunks. Cut chicken breast into 2cm chunks. Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Add a dash of water to the tray. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
When the veggies have 15 minutes cook time remaining, thinly slice onion. Finely chop garlic. Cut broccoli into florets, then roughly chop stalk.
In a large frying pan, melt the plant-based butter with a drizzle of olive oil over medium-high heat. Cook brown mustard seeds, stirring, until starting to pop, 1 minute. Add the chicken and cook, tossing, until browned and cooked though, 3-4 minutes. Transfer to a bowl. Return the pan to medium-high heat with another drizzle of olive oil. Cook onion and broccoli until softened, 5-6 minutes. Add garlic, mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute.
Add coconut cream, water (for the curry) and vegetable stock powder to the pan. Simmer until thickened, 2-4 minutes. Return chicken to the pan, then stir through roasted veggies and salad leaves until the spinach has wilted, 1-2 minutes. Season to taste.
Thinly slice long green chilli (if using). Divide brown rice between bowls. Top with mild chicken and kumara coconut curry. Garnish with crushed roasted cashews and chilli to serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spice blends give this curry a complex, well-rounded flavour that won over even self-described curry sceptics; some reviewers found it a touch salty from the seasoning packets, and a few felt it was on the mild side.
- Ease of prep: Straightforward to cook, though several reviewers noted the brown rice and overall cooking time ran longer than the recipe suggested.
- Suggestions: Add extra coconut cream if you prefer a saucier, creamier result, and consider including chickpeas or lentils for added protein. Some reviewers boosted the heat with extra chilli, and one added fresh coriander as a garnish.
- Next-day meals: This curry reheats beautifully and tastes even better the following day, with several reviewers enjoying it for lunch.
- Portions: A number of reviewers felt the brown rice portion was on the small side relative to the sauce, and suggested using two kumara rather than one to make the meal more substantial for four people.
