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Chicken Coconut Curry

Chicken Coconut Curry

with Bok Choy and Chow Mein

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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.

Allergens:Mustard/MoutardeWheat/BléSoy/SojaSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

1 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

200 g

Chow Mein Noodles

(ContainsWheat/Blé)

56 g

Red Onion, sliced

165 mL

Coconut Milk

1 tbsp

Chili Garlic Sauce

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

227 g

Shanghai Bok Choy

7 g

Cilantro

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat31 g
Saturated Fat16 g
Carbohydrate64 g
Sugar5 g
Dietary Fiber4 g
Protein47 g
Cholesterol160 mg
Sodium1310 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pot
Measuring Spoons
Measuring Cups
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.**

3

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).

4

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.

5

Divide the chicken curry between bowls. Drizzle over 1/2 tsp chili-garlic sauce (Reference Heat Guide). Sprinkle the cilantro over top.