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SuperQuick Coconut Chicken-and-Kale Curry with Toasted Flatbreads
Quick Special
Very High Fibre
Quick
New
SuperQuick Coconut Chicken-and-Kale Curry with Toasted Flatbreads

made with Quick-Cook Potatoes

5 min
Difficulty: 1/3
Indian

Ingredients: Mashed potatoes (milk, sulphites) (potatoes (potatoes, sodium metabisulphite), milk, butter, potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, sodium bisulfite, citric acid, BHA), canola oil, salt, potassium sorbate) • Shaved beef • Green beans • Shallot • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Aluminum Foil
Measuring Cups

Tags

Very High Fibre
Dinner-bowls
Quick
New
South-southeastasian
Winter-warmers
Speciality
SuperQuick
Ingredients
Chicken Breast, Diced

Chicken Breast, Diced

340 g

Diced Potatoes

250 g

Flatbread

Flatbread

2 unit(s)

Mirepoix

Mirepoix

113 g

Kale, chopped

Kale, chopped

113 g

Coconut Milk

Coconut Milk

1 unit(s)

Curry Paste

Curry Paste

2 tbsp

Chicken Stock Powder

Chicken Stock Powder

15 g

Yogurt Sauce

Yogurt Sauce

3 tbsp

Indian Spice Mix

Indian Spice Mix

9 g

Chana Dal

Chana Dal

28 g

Cilantro

Cilantro

7 g

Oil

Oil

2 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.25 tsp

Preparation
1
Prep

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Pat chicken dry with paper towels. 
  • To a foil-lined baking sheet, add chicken, half the Indian Spice Mix, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Toss to combine.
  • Arrange chicken in a single layer. Broil in the middle of the oven for 6-9 min, until golden and cooked through. 

2
Prep and start curry

  • Meanwhile, heat a large pot over high.
  • While pot heats, finely chop kale, discarding any large ribs. 
  • Roughly chop cilantro.
  • When pot is hot, add 1 tbsp (2 tbsp) oil, mirepoix, potatoes and remaining Indian Spice Mix. Cook for 2-3 min, stirring often, until fragrant and veggies are beginning to soften. Season with salt and pepper. 
  • Add coconut milk, stock powder, curry paste, kale and 1 1/4 cup (2 cups) water. Cook for 4-5 min, stirring often, until veggies are tender.

3
Toast flatbreads

  • While veggies cook, drizzle flatbreads with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
  • Toast directly on the middle rack of the oven for 2-3 min, until crisp.

4
Finish and serve

  • Add chicken to curry. Season with salt and pepper. Stir to combine.
  • Divide curry between bowls. 
  • Drizzle yogurt sauce over top.
  • Sprinkle chana dal and cilantro over top.
  • Tear or cut flatbreads and serve alongside.

Nutrition per serving

1210

kcal

Calories

49

g

Fat

21

g

Saturated Fat

135

g

Carbohydrate

12

g

Sugar

15

g

Dietary Fiber

64

g

Protein

135

mg

Cholesterol

2330

mg

Sodium

0

g

Trans Fat

2800

mg

Potassium

350

mg

Calcium

11

mg

Iron

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