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.
Indian Spice Mix
Chow Mein Noodles
Red Onion, sliced
(Contains Soy, Sulphites, Wheat)
Shanghai Bok Choy
Not included in your delivery
Salt and Pepper*
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.