SuperQuick Coconut Organic Chicken-and-Kale Curry with Toasted Flatbreads
made with Quick-Cook Potatoes- Sulphites
- Milk
- Soy
- Wheat
- Mustard
- Tree nuts
- Fish
- Milk
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Egg
- Soy
- May contain traces of allergens
- Gluten
- Peanuts
- Triticale
Ingredients: Organic chicken breast • Diced potatoes (sulphites) (potatoes, sodium metabisulphite) • Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Mirepoix (onion, carrot, celery) • Kale • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Channa dal (channadal, salt, chili, paprika, canola oil) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
2 unit(s)
Organic Chicken Breast
250 g
Diced Potatoes
(Contains: Sulphites May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
113 g
Mirepoix
113 g
Kale, chopped
1 unit(s)
Coconut Milk
2 tbsp
Curry Paste
(May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy, Gluten)
15 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Tree nuts, Milk, Mustard, Sesame, Sulphites, Wheat, Peanuts)
3 tbsp
Yogurt Sauce
(Contains: Milk)
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Tree nuts, Milk, Sesame, Sulphites, Wheat, Soy, Peanuts)
28 g
Chana Dal
(May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy, Peanuts, Triticale)
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- 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.
- 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.
- 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.
- 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 naan and serve alongside.
If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.
