Chicken Coconut Curry
with Bok Choy and Chow Mein
Dig into the exotic flavours of India with this dish that's inspired by a local favourite. The golden coconut broth is packed with chicken, veggies, and tender chow mein noodles to soak up all the goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
1 tbsp
Indian Spice Mix
(Contains Mustard)
200 g
Chow Mein Noodles
(Contains Wheat)
56 g
Red Onion, sliced
165 mL
Coconut Milk
1 tbsp
Chili-Garlic Sauce
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
227 g
Shanghai Bok Choy
7 g
Cilantro
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Cut the bok choy into 1-inch pieces. Roughly chop the cilantro. Pat the chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Cook, stirring occasionally, until cooked through, 2-3 min per side.**
Add the Indian Spice Mix and the onions to the large pot with the chicken. Cook, stirring occasionally, until onions soften, 2-3 min. Add the soy sauce, coconut milk, bok choy, chow mein noodles and 1 1/2 cup water (dbl for 4 ppl).
Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until bok choy is tender-crisp, noodles are cooked and sauce thickens slightly, 2-3 min. Remove the pot from heat. Season with salt and pepper.
Divide the chicken curry between bowls. Drizzle over 1/2 tsp chili-garlic sauce (Reference Heat Guide). Sprinkle the cilantro over top.
