Mild North Indian Double Chicken & Veggie Curry
with Rapid Rice & Flatbreads
- Wheat
- Gluten
- Sulphites
- Milk
- May contain traces of allergens
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 basmati rice and toasted flatbreads, perfect for dipping.
Ingredients
1 sachet
Mild North Indian Spice Blend
640 g
Chicken Thigh
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1
Celery
(Contains: Sulphites)
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 packet
Coconut Milk
1 packet
Microwavable Basmati Rice
Not included in your delivery
1 drizzle
olive oil
½ cup
Water
Nutrition
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!
