with Baby Leaves & 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. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Celery
1 stalk
Garlic
2 clove
Chicken thigh
1 packet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 sachet
Coconut milk
1 packet
Water
0.5 cup
Chicken-Style Stock Powder
1 sachet
Baby Leaves
1 packet
Flatbreads
2
• 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. • 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. • When the chicken has 3 minutes remaining, add baby leaves and cook until just wilted. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil. TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Indian coconut chicken and veggie curry between bowls. • Serve with flatbreads. Enjoy!
2205
kJ
Energy (kJ)
527
kcal
Calories
33.3
g
Fat
18.8
g
of which saturates
53.1
g
Carbohydrate
8.5
g
of which sugars
7
g
Dietary Fibre
39.1
g
Protein
3327
mg
Sodium
