Mild Coconut Chicken & Baby Broccoli Curry
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Mild Coconut Chicken & Baby Broccoli Curry

Mild Coconut Chicken & Baby Broccoli Curry

with Rice & Roasted Cashews

Ready to make restaurant-worthy chicken masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic Sri Lankan spices and umami-packed tomato paste. 3. Spoon it all over fluffy rice with fresh herbs and crunchy cashews. Oh, and how could we forget 4. Dig the heck in!

We’ve replaced the coriander in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Kid Friendly
Over 30g protein
Available until May

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

Total Time25 minutes
Cooking Time


Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )



½ bunch

baby broccoli

1 packet

chicken breast

½ packet

tomato paste

1 sachet

Sri Lankan spice blend

1 sachet

Chicken-Style Stock Powder

1 packet

coconut milk

1 packet

baby leaves

1 sprig

spring onion

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

1.5 cup


1 tsp



Nutrition Values

Energy (kJ)2964 kJ
Fat41.2 g
of which saturates20.6 g
Carbohydrate78.2 g
of which sugars9.5 g
Protein41.1 g
Sodium1456 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!


• While the rice is cooking, thinly slice capsicum. Cut baby broccoli into thirds. Thinly slice spring onion. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.


• Return pan to medium-high with a drizzle of olive oil. Cook capsicum and baby broccoli until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.


• Divide jasmine rice between bowls. Top with mild coconut chicken curry. • Garnish with spring onion and crushed roasted cashews to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the garnishes!