Curried Chicken Stew
with Garlic Naan
Is there anything better than a big bowl of warm chicken curry? It's a hug from the inside out! Tender chicken, aromatic curry spices and roasted sweet potatoes fill the bowl to the brim! Don't forget to wipe it clean with the garlic naan.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 tbsp
Indian Spice Blend
2 tbsp
Tomato Sauce Base
113 g
Green Peas
2 unit
Garlic, cloves
56 g
Yellow Onion
2 unit
Naan
(Contains Milk, Gluten)
2 tbsp
Mild Curry Paste
230 g
Russet Potato
2 unit
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Season with salt and pepper. Cook, stirring occasionally, until chicken is golden-brown all over, 2-3 min. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 4.)
Reduce heat to medium, then add 2 tbsp butter (dbl for 4 ppl), onions, potatoes and half the garlic to the same pot. Cook, stirring often, until onions soften slightly, 2-3 min. Add Indian Spice Mix, tomato sauce base and curry paste. Cook, stirring often, until fragrant, 1 min.
Add broth concentrate, chicken and 1 3/4 cups water (dbl for 4 ppl) to the pot, then stir to combine. Cook, stirring often, until potatoes are tender and chicken is cooked through, 8-12 min.** Add peas, then season with salt and pepper. Cook, stirring often, until peas are warmed through, 5 min.
While peas cook, add 1 tbsp butter (dbl for 4 ppl) and remaining garlic to a small microwave-safe bowl. Heat in the microwave until butter melts, 30 sec. Arrange naan on an unlined baking sheet. Brush with garlic butter, then season with salt. Broil in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on the naan so they don't burn!)
Divide curried chicken stew between bowls. Serve garlic naan on the side for dipping.
