One-Pot Coconut Chicken & Veg Curry
with Baby Leaves & RiceEnjoy 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.
Ingredients
1 sachet
Mild North Indian Spice Blend
320 g
Chicken Thigh
1
Celery
1 packet
Baby Leaves
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
1 packet
Microwavable Basmati Rice
2
Garlic
Not included in your delivery
1 drizzle
olive oil
½ cup
Water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice 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.
• 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice and coconut chicken and veg curry between bowls to serve. Enjoy!
