Indian-Style Ground Chicken Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Indian-Style Ground Chicken Curry

Indian-Style Ground Chicken Curry

with Sweet Potatoes and Basmati Rice

Turkey curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Tags:
Quick Prep
Allergens:
Mustard
Soy
Sulphites
Wheat
Milk
Seafood/Fruit de Mer

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
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

¾ cup

Basmati Rice

1 tbsp

Ginger-Garlic Puree

2 unit

Tomato

1 unit

Sweet Potato

56 g

Onion, chopped

1 tbsp

Indian Spice Mix

(Contains Mustard)

1 unit

Coconut Milk

2 unit

Green Onion

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Red Curry Paste

(Contains Seafood/Fruit de Mer)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt*

0.13

Pepper*

sideBannerName

Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 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.

Utensils

Baking Sheet
Medium Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Prep and roast sweet potatoes
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.

Prep and cook rice
2

Cut tomato into 1/2-inch pieces. Thinly slice green onions.Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Cook chicken
3

Meanwhile, heat a large non-stick pan over high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken and onions. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Cook veggies
4

Reduce heat to medium, then add tomatoes to the pan with chicken. Cook, stirring occasionally, until tender, 3-4 min. Add red curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Cook curry
5

Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

Finish and serve
6

Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste. Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter. Divide rice between plates. Top with curry.Sprinkle remaining green onions over top.