Quick Bengal Chicken & Veggie Curry
with Cheat's Garlic Roti
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
This fresh, fragrant curry gets its flavour from the delicious, Indian-inspired Bengal curry paste. A mild yet tasty base of ginger, green chilli, coconut and garlic is revived with crunchy veggies and a side of cheat's roti to eat it all up with. Divine! *Keep an eye out... Due to recent sourcing challenges, we’ve replaced cucumber with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 bag
baby broccoli
1
onion
1 packet
chicken breast strips
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Bengal Curry Paste
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Trim baby broccoli and cut into bite-sized pieces. Roughly chop red onion. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken breast strips, carrot, baby broccoli and onion, tossing occasionally, until chicken is browned and veggies are just tender, 4-6 minutes. Season to taste.
• Reduce heat to medium, then add Bengal curry paste, coconut milk, the soy sauce and a splash of water. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Stir through baby spinach leaves until wilted, 1-2 minutes. Season to taste.
• While the chicken is cooking, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) in a small bowl. • Brush (or spread using the back of a spoon) some garlic oil over both sides of mini flour tortillas. • Heat a second large frying pan over a medium-high heat, then add a tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel. Repeat with remaining tortillas.
• Divide Bengal coconut chicken and veggie curry between bowls. • Serve with cheat's garlic roti.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the mild, tasty curry; some added chilli or extra curry paste for more heat and depth.
- Ease of prep: Quick and easy to prepare, with the cheat's garlic roti being a popular, simple addition.
- Suggestions: Consider serving with rice or noodles to soak up the sauce; try adding extra vegetables for a more filling meal.
- Portions: Some found the portion size small; adding rice or extra vegetables can help bulk up the meal.
