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Spicy Curried Chicken Stew
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Spicy Curried Chicken Stew

Spicy Curried Chicken Stew

with Garlic Flatbreads

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!

Tags:
Spicy
Quick
Allergens:
Milk
Soy
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1000 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate102 g
Sugar10 g
Dietary Fiber9 g
Protein46 g
Cholesterol180 mg
Sodium1700 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
Paper Towel
Parchment Paper
Peeler
Measuring Spoons
Large Pot
Measuring Cups
Silicone Brush
Small Bowl

Instructions

Roast potatoes and prep
1

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.

Sear chicken
2

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
3

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.

Cook stew
4

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.**

Toast garlic flatbreads
5

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!)

Finish and serve
6

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.

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