Quick Mumbai Chicken & Roast Veggie Curry
with Baby Broccoli & Garlic Flatbread- Milk
- 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
These garlicky flatbreads need to be dipped and soaked in the ultimate curry, so we present to you just that! A creamy yet spiced curry with two spice blend powerhouses, the Mumbai and mild North Indian spice blend. Add the chicken and veggies and you’re ready to get those flatbreads dipped and this curry served. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 bag
baby broccoli
1
carrot
1
Brown Onion
1 packet
Diced Chicken
1 box
coconut milk
1 sachet
Chicken-Style Stock Powder
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
1 bag
baby spinach leaves
3 clove
garlic
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
olive oil
1 cup
water
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Trim baby broccoli then slice in half lengthways. Cut carrot into bite-sized chunks. Slice onion into thin wedges. Finely chop garlic. • Place carrot and onion on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Mumbai spice blend, mild North Indian spice blend, baby broccoli and 1/2 the garlic and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the water. Stir to combine and bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes.
• In a small heatproof bowl, microwave the butter and remaining garlic in 10 second bursts, until melted. Season with salt. • Spread garlic butter over one side of flatbread. • Place flatbread directly on an oven wire rack and bake until warmed through, 3-5 minutes.
Little cooks: Kids can help spread the garlic butter.
• Remove curry from heat and stir through roast veggies and baby spinach leaves. Season to taste. • Divide mild Mumbai chicken and roast veggie curry between bowls. • Serve with garlic flatbread. Enjoy!
