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One Pot Curried Chicken

Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
960 kcal
Protein
: 
60g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Cashews
  • Milk
  • Mustard
  • Milk
  • Fish
  • Gluten
  • Soy
  • Crustaceans
  • Egg
  • Sesame
  • Sulphites
  • Wheat
  • Tree nuts
  • May contain traces of allergens
  • Peanuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Chicken Breast, Diced

285 g

Cauliflower

1 unit(s)

Carrot

113 g

Yellow Onion, chopped

2 tbsp

Curry Paste

(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

9 g

Indian Spice Mix

(Contains: Mustard May be present: Milk, Soy, Sesame, Sulphites, Wheat, Tree nuts, Peanuts)

¾ cup

Basmati Rice

(May be present: Mustard, Milk, Fish, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, Peanuts)

28 g

Sultana Raisins

(May be present: Mustard, Milk, Gluten, Soy, Egg, Sesame, Sulphites, Tree nuts, Peanuts)

2 unit(s)

Chicken Broth Concentrate

113 g

Green Peas

28 g

Cashews, chopped

(Contains: Cashews May be present: Mustard, Milk, Soy, Egg, Sesame, Sulphites, Wheat, Peanuts)

7 g

Cilantro

3 tbsp

Yogurt Sauce

(Contains: Milk)

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories960 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate115 g
Sugar24 g
Dietary Fiber12 g
Protein60 g
Cholesterol135 mg
Sodium950 mg
Potassium1950 mg
Calcium225 mg
Iron7 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.

Cooking Steps

1
  • Peel, the cut carrot into 1/-inch pieces. 
  • Roughly chop cilantro. 
  • Cut cauliflower into bite-sized pieces. 
  • Peel, then mince or grate garlic. 
  • Using a strainer, rinse rice until water runs clear. Set aside. 
2
  • Heat a large non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then chicken.
  • Cook chicken for 2-3 minutes, stirring often, until golden.  
  • Using a slotted spoon, transfer chicken to a plate. Set aside. 
3
  • Add onion to the pan. Cook for 2-3 min, stirring often, until golden. 
  • Add carrots, garlic, curry paste, Indian spice, salt and pepper. 
  • Cook for 2-3 min, stirring often until veggies soften. 
4
  • Add chicken and any juices from the bowl.
  • Add cauliflower, rice, raisins, stock concentrate and 2 cups water. Bring to a boil over high heat. 
  • Reduce heat to medium-low. Cover and simmer for 18- 20 min until rice and vegetables are tender and chicken is cooked through.** 
  • When the curry is almost done add peas. Cook for 5 min, stirring often until warmed through. 
5

 
  • Divide chicken curry between bowls 
  • Sprinkle cashews and cilantro overtop. 
  • Dollop with yogurt if desired. 

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