HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Coconut Curry
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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

1 tbsp

Indian Spice Mix


200 g

Chow Mein Noodles


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


Not included in your delivery

1 tbsp


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
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon

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.