Spicy Curried Tofu Stew
with Garlic Flatbreads- Milk
- Soy
- Wheat
- Sesame
- Soy
- Tree nuts
- Sulphites
- Mustard
- Triticale
- Milk
- Peanuts
- Wheat
- May contain traces of allergens
- Gluten
- Fish
- Crustaceans
- Egg
Is there anything better than a big bowl of warm chicken curry? 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
270 g
Chicken Thighs
10 g
Indian Spice Mix
(May be present: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
113 g
Green Peas
2 unit(s)
Garlic, cloves
1 unit(s)
Yellow Onion
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
2 tbsp
Curry Paste
(May be present: Sesame, Soy, Tree nuts, Sulphites, Mustard, Milk, Wheat, Gluten, Fish, Crustaceans, Egg)
1 unit(s)
Russet Potato
2 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Sesame, Soy, Tree nuts, Sulphites, Mustard, Milk, Peanuts, Gluten, Fish, Crustaceans, Egg)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potato into 1/4-inch pieces.
- Add 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 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 (2 tbsp) oil, 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 (4 tbsp) butter, 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 concentrate, chicken and 1 1/2 cups (3 cups) water 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 (2 tbsp) butter 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.
