Mild Mumbai Chicken & Roast Veggie Curry

Name: Mild Mumbai Chicken & Roast Veggie Curry with Baby Broccoli & Garlic Flatbread
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 Red Onion; 2 Flatbread; 1 packet baby leaves; 300 g Diced Chicken; 1 packet Coconut Milk; 1 Baby Broccoli; 1 sachet Mumbai Spice Blend; 1 sachet Chicken-Style Stock Powder; 1 Carrot

with Baby Broccoli & Garlic Flatbread

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Red Onion

Flatbread

(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Coconut Milk

Baby Broccoli

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

Nutrition Values

Calories629 kcal

Energy (kJ)2630 kJ

Fat25.3 g

of which saturates18 g

Carbohydrate52.8 g

of which sugars12.3 g

Dietary Fibre7.2 g

Protein46.3 g

Sodium2110 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Trim baby broccoli then slice in half lengthways. Cut carrot into bite-sized chunks. Slice brown onion into thin wedges. Finely chop garlic. • Place carrot and brown onion on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Mumbai spice blend, mild North Indian spice blend, baby broccoli and 1/2 the garlic and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the water. Stir to combine and bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes.

• In a small heatproof bowl, microwave the butter and remaining garlic in 10 second bursts, until melted. Season with salt. • Spread garlic butter over one side of flatbread. • Place flatbread directly on an oven wire rack and bake until warmed through, 3-5 minutes.

Little cooks: Kids can help spread the garlic butter.

• Remove curry from heat and stir through roast veggies and baby spinach leaves. Season to taste. • Divide mild Mumbai chicken and roast veggie curry between bowls. • Serve with garlic flatbread. Enjoy!