One-Pot Indian Coconut Chicken & Veggie Curry
with Baby Spinach & Flatbreads- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Hazelnut
- Macadamia
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. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1 stalk
celery
2 clove
garlic
1 packet
chicken thigh
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
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. • 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 spinach 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!
