HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Mumbai Chicken & Roast Veggie Curry
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Quick Mumbai Chicken & Roast Veggie Curry

Quick Mumbai Chicken & Roast Veggie Curry

with Baby Broccoli & Garlic Flatbread

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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!

Tags:QuickKid Friendly
Allergens:MilkGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

baby broccoli

1

carrot

1

onion

1 packet

diced chicken

1 box

coconut milk

1 sachet

chicken-style stock powder

2

flatbreads

(ContainsGluten, SoyMay be presentEgg, Peanuts, Tree Nuts, Sesame, Milk)

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

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2991 kJ
Fat29.4 g
of which saturates22.3 g
Carbohydrate68 g
of which sugars12.1 g
Protein43.7 g
Sodium1661 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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!

2

• 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.

3

• 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.

4

• 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!