made with Quick-Cook Potatoes
Ingredients: Organic chicken breast • Diced potatoes (sulphites) (potatoes, sodium metabisulphite) • Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Lime • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Carrot • Yellow onion • Green peas • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cilantro.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Diced Potatoes
250 g
Carrot, julienned
56 g
Onion, chopped
56 g
Ginger-Garlic Puree
2 tbsp
Coconut Milk
1 unit(s)
Cilantro
7 g
Green Peas
56 g
Lime
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Flatbread
2 unit(s)
Curry Paste
4 tbsp
Yogurt Sauce
3 tbsp
Oil*
2 tbsp
Salt*
0.33 tsp
Pepper*
0.13 tsp
Sugar*
0.25 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet and brush with half the curry paste. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
- When the oil is hot, add onions. Season with salt. Cook for 2-3 min, stirring often, until onions are almost tender.
- Add ginger-garlic puree and remaining curry paste. Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and coconut milk. Season with salt and pepper. Stir to combine.
- Bring to a simmer over medium-high.
- Once simmering, reduce heat to medium. add carrots, potatoes and green peas. Stir to combine. Cover and cook for 4-6 min, stirring occasionally, until slightly reduced. Season with salt and pepper.
- Meanwhile, in a small microwave-safe bowl, add 1 tbsp (2 tbsp) butter. Microwave in 30 sec increments, until butter is melted.
- On another unlined baking sheet, arrange flatbreads. Brush with melted butter.
- Toast in the top of the oven for 2-4 min, until golden. (TIP: Keep an eye on flatbreads, so they don't burn!)
- Meanwhile, roughly chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add yogurt sauce, half the lime zest and cilantro. Season with salt and pepper, then stir to combine.
- Add remaining lime zest and lime juice to curry.
- Thinly slice chicken.
- Divide curry between bowls.
- Divide chicken between bowls.
- Drizzle cilantro-yogurt sauce over top.
- Squeeze lime wedge over top.
- Cut flatbread in half and serve on the side.
1300
kcal
Calories
58
g
Fat
29
g
Saturated Fat
138
g
Carbohydrate
20
g
Sugar
15
g
Dietary Fiber
61
g
Protein
160
mg
Cholesterol
1450
mg
Sodium
0.5
g
Trans Fat
3000
mg
Potassium
300
mg
Calcium
10
mg
Iron
