One-Pot Indian Chicken & Potato Curry
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One-Pot Indian Chicken & Potato Curry

One-Pot Indian Chicken & Potato Curry

with Flatbreads & Parsley

This aromatic dish features tender chicken and hearty potatoes simmered in a rich, flavourful sauce bursting with exotic spices. Each spoonful delivers a perfect balance of heat and warmth, making it an irresistible comfort food.

Tags:
Over 30g protein
Allergens:
Gluten
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Potato

1 stalk

Celery

1 packet

Chicken Breast

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

Coconut Milk

1 sachet

vegetable stock powder

2

flatbreads

(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )

1 packet

parsley

Not included in your delivery

olive oil

1.5 cup

water

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Nutrition Values

Energy (kJ)3038 kJ
Calories726 kcal
Fat28.4 g
of which saturates14.8 g
Carbohydrate68.6 g
of which sugars15.9 g
Dietary Fibre6.3 g
Protein49.9 g
Sodium3274 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

Large Pan

Cooking Steps

1
1

• Cut carrot and potato into 1cm chunks. Thinly slice celery. • Cut chicken breast into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. • Return saucepan to medium-high heat with a drizzle of olive oil. Add celery, carrot and potato and cook until tender, 3-4 minutes. • Add Mumbai spice blend and mild North Indian spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and vegetable stock powder, then bring to boil.

3
3

• Reduce heat to medium, then simmer, until veggies are easily pierced with a fork, 15-20 minutes. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil.

4
4

• Return chicken to saucepan and stir to combine. • Divide Indian chicken & potato curry between bowls. • Tear over parsley to garnish and serve with flatbread. Enjoy!