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.
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
Ingredients
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
Nutrition Values
Utensils
Instructions
• Cut carrot and potato into 1cm chunks. Thinly slice celery. • Cut chicken breast into 2cm chunks.
• 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.
• 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.
• 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!