Mumbai Coconut Chicken & Veg Curry

Name: Mumbai Coconut Chicken & Veg Curry with Flatbreads & Rice
Total time: 30m
Yield: 2
Ingredients: 1 sachet Mild North Indian Spice Blend; 320 g Chicken Thigh; 2 Flatbread; 1 Celery; 1 packet Baby 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; 1 drizzle olive oil; ½ cup Water

with Flatbreads & Rice

4.5(67)

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Calories

717 kcal

Protein

42g protein

Difficulty

Easy

Kid Friendly

High Protein

Bestseller

Allergens:

Wheat
Gluten
Soy
Milk
Almond
Brazil nut
Walnut
Peanuts
Eggs
Sulphites
Hazelnut
Macadamia
Pistachio
Pecan
Pine nut
Cashew
Sesame
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 fluffy flatbreads, perfect for dipping.

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

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

320 g

Chicken Thigh

Flatbread

(Contains: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame, May contain traces of allergens, Wheat, Gluten, Soy; )

Celery

1 packet

Baby Leaves

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

Not included in your delivery

1 drizzle

olive oil

½ cup

Water

Nutrition Values

Calories717 kcal

Energy (kJ)3000 kJ

Fat39.8 g

of which saturates20.1 g

Carbohydrate81.9 g

of which sugars8 g

Dietary Fibre6.8 g

Protein42 g

Sodium1950 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

•Large Pan

•Baking Paper

Cooking Steps

PDF

• 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, tossing, until browned, 3-4 minutes.
• 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 water.

• Reduce heat to medium-low, then simmer until veggies are tender and
chicken is cooked through (when no longer pink inside), 5-8 minutes.
• When the chicken has 3 minutes remaining, add baby leaves and cook until
just wilted.
• Place flatbreads on a lined oven tray. Drizzle each with olive oil and season
with salt. Bake until warmed through, 4-7 minutes.

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.
• Divide Mumbai coconut chicken and veg curry between bowls.
• Serve with rice and flatbreads. Enjoy!

Little cooks: Help warm the rice with oven gloves and under adult supervision. Be careful, the bowl can get hot!