with Rice & Flatbreads
Enjoy this sunset in a bowl, the glowing curry is brimming with veggies and chicken. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Garlic
2
Chicken thigh
640 g
Flatbread
2
Mild North Indian Spice Blend
1 sachet
Celery
1
Courgette
1
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1 sachet
Carrot
1
Coconut milk
1 packet
Microwavable Basmati Rice
1 packet
• Cut carrot into half-moons. Thinly slice celery. Finely chop garlic. • Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, carrot, and celery until browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil. Little cooks: Kids can help by measuring the ingredients.
• Reduce heat to medium-low, then simmer until veggies are tender and chicken is cooked through, 5-8 minutes.
• Meanwhile, place flatbreads on a lined oven tray. Drizzle each with olive oil and season with salt.
• Bake until warmed through, 4-7 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes. • Divide coconut chicken and veggie curry between bowls. • Serve with rice and flatbreads. Enjoy!
3710
kJ
Energy (kJ)
887
kcal
Calories
48.2
g
Fat
23.2
g
of which saturates
84.3
g
Carbohydrate
9.7
g
of which sugars
7.3
g
Dietary Fibre
71.2
g
Protein
0
mg
Cholesterol
2040
mg
Sodium
