Curried Chicken Stew
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Curried Chicken Stew

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.

Preparation Time25 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

1 tbsp

Indian Spice Blend

113 g

Green Peas

2 unit

Garlic, cloves

56 g

Yellow Onion

2 unit


(Contains Milk, Gluten)

4 tbsp

Mild Curry Paste

230 g

Russet Potato

2 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber9 g
Protein56 g
Cholesterol170 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Silicone Brush
Small Bowl


Prep and roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min. Meanwhile, 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.

Sear chicken

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, 3-4 min. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 4.)

Cook veggies and spices

Reduce heat to medium, then add 2 tbsp butter (dbl for 4 ppl), onions, peas and half the garlic to the same pot. Cook, stirring often, until onions soften slightly, 2-3 min. Sprinkle flour over top. Cook, stirring often, until veggies are coated, 1-2 min. Add Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 1 min.

Cook stew

Add broth concentrates, chicken and 1 3/4 cups water (dbl for 4 ppl) to the pot, then stir to combine. Cook, stirring often until stew thickens slightly and chicken is cooked through,5-8 min.**

Bake garlic naan

Meanwhile, 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. Bake in the top of the oven until toasted, 4-5 min. (TIP: Keep your eye on the naan so they don't burn!)

Finish and serve

Add roasted potatoes to stew, then stir to combine. Season with salt and pepper, to taste. Divide curried chicken stew between bowls. Serve garlic naan on the side for dipping.

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