Mild Coconut Chicken & Baby Broccoli Curry

Name: Mild Coconut Chicken & Baby Broccoli Curry with Couscous & Roasted Cashews
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 capsicum; ½ bunch baby broccoli; 1 sprig spring onion; 1 packet chicken thigh; 1 packet couscous; 1.5 cup boiling water; ½ packet tomato paste; 1 sachet Sri Lankan spice blend; 1 sachet Chicken-Style Stock Powder; 1 packet coconut milk; 1 tsp honey; 1 packet baby spinach leaves; 1 packet Crushed Roasted Cashews

with Couscous & Roasted Cashews

4.0(46)

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Calories

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Protein

47.7g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Over 30g protein

Available until May

Bestseller

Allergens:

Gluten(Wheat)
cashews

Ready to make restaurant-worthy chicken curry in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic Sri Lankan spices and umami-packed tomato paste. 3. Spoon it all over fluffy couscous with fresh herbs and crunchy cashews. Oh, and how could we forget 4. Dig the heck in! *We’ve replaced the basmati rice in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

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

Ingredients

Serving amount

capsicum

½ bunch

baby broccoli

1 sprig

spring onion

1 packet

chicken thigh

1 packet

couscous

(Contains: Gluten(Wheat); )

½ packet

tomato paste

1 sachet

Sri Lankan spice blend

1 sachet

Chicken-Style Stock Powder

1 packet

coconut milk

1 packet

baby spinach leaves

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

Not included in your delivery

olive oil

1.5 cup

boiling water

1 tsp

honey

Nutrition Values

Energy (kJ)3291 kJ

Fat43.1 g

of which saturates20.9 g

Carbohydrate87.2 g

of which sugars11.4 g

Protein47.7 g

Sodium1456 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 Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. While the rice is cooking, thinly slice capsicum. Cut baby broccoli (see ingredients) into thirds. Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned, 5-6 minutes.

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

• Meanwhile, place couscous in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and season to taste and set aside.

• Reduce heat to medium-high, then add a drizzle of olive oil and cook capsicum and baby broccoli until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.