No-Fuss Indian Coconut Chicken Curry
with Rapid Rice & Broccoli
This creamy coconut chicken curry is like a golden sunset. Filled to the brim with bright veggies and a fragrant coconut sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night. This recipe is under 650kcal per serving.
Ingredients
1 sachet
Mild North Indian Spice Blend
½
Broccoli
300 g
Diced Chicken
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat
until tender, 12 minutes.
• Drain and set aside.
• While the rice is cooking, thinly slice carrot into half-moons.
• Chop broccoli (see ingredients), including stalk, into small florets.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook diced chicken, carrot and broccoli, tossing
occasionally, until chicken is browned and cooked through, 5-6 minutes.
• Add mild North Indian spice blend and Mumbai spice blend, then cook
until fragrant, 1 minute.
• Add coconut milk, the brown sugar and water, then cook until thickened,
2-3 minutes. Season to taste with salt and pepper.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide rapid rice between bowls.
• Top with Indian coconut chicken curry to serve. Enjoy!
