Smart Chicken-Spinach Coconut Curry
with Garlic Bulgur
Ingredients: Ground chicken • Coconut milk (coconut extract, water) • Bulgur wheat (durum wheat semolina) (wheat) • Zucchini • Red onion • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
2 unit(s)
Garlic, cloves
½ unit(s)
Red Onion
2 tbsp
Curry Paste
(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
7 g
Cilantro
½ unit(s)
Coconut Milk
1 unit(s)
Chicken Broth Concentrate
56 g
Baby Spinach
½ unit(s)
Zucchini
Not included in your delivery
¼ tsp
Sugar*
0.63 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Roughly chop cilantro.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot for 1 min, until melted.
- Add half the garlic. Cook 1 min, stirring often, until fragrant.
- Add half the broth concentrate, 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
- Let stand 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot 30 sec, until melted.
- Add onions, zucchini, remaining garlic, chicken and 1/4 tsp (1/2 tsp) sugar. Cook 4-5 min, stirring occasionally, until chicken is cooked through.**
- Season with salt and pepper.
- To the pot with chicken, add curry paste, coconut milk, remaining broth concentrate and 1/4 cup (1/2 cup) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low and simmer 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Remove from heat.
- Add spinach. Stir 1-2 min, until wilted.
- Fluff bulgur with a fork.
- Divide bulgur between bowls. Top with chicken curry.
- Sprinkle with cilantro.
