Spicy Curried Chicken Stew
with Garlic Flatbreads- Milk
- Soy
- Wheat
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 flatbread!
Ingredients
280 g
Chicken Thighs
1 tbsp
Indian Spice Blend
113 g
Green Peas
2 unit
Garlic, cloves
56 g
Yellow Onion
2 unit
Flatbread
(Contains: Milk, Soy, Wheat)
4 tbsp
Spicy 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)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potato 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 tender and 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.
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.)
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 min. Add Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 1 min.
Add broth concentrates, chicken and 1 1/2 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.**
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 flatbreads on an unlined baking sheet. Brush with garlic butter, then season with salt. Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on flatbreads so they don't burn!)
Add roasted potatoes to stew, then stir to combine. Season with salt and pepper, to taste.Divide curried chicken stew between bowls. Serve garlic flatbread on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the delicious, spicy curry, though some found it too hot; consider adjusting spice levels to taste.
- Ease of prep: Simple to make, but some found the cooking time longer than expected or instructions unclear about flour amounts.
- Suggestions: Consider serving with rice to balance spiciness; add yogurt or coconut milk for creaminess and to temper heat.
- Portions: Some found it filling with leftovers, while others wished for larger portions or more vegetables.
- Texture: A few noted the stew was watery; consider adding more flour to thicken if desired.
