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SuperQuick Coconut Organic Chicken-and-Kale Curry with Toasted Flatbreads
Quick Special
Organic Protein
Very High Fibre
Quick
SuperQuick Coconut Organic Chicken-and-Kale Curry with Toasted Flatbreads

made with Quick-Cook Potatoes

5 min
Difficulty: 1/3
Indian

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) • Mirepoix (onion, carrot, celery) • Kale • 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) • 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) • Channa dal (channadal, salt, chili, paprika, canola oil) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.

Allergens

Triticale
Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Utensils

Aluminum Foil
Measuring Cups
Baking Sheet
Large Pot
Measuring Spoons

Tags

Organic Protein
Very High Fibre
Dinner-bowls
Quick
New
South-southeastasian
Winter-warmers
SuperQuick
Ingredients
Organic Chicken Breast

Organic Chicken Breast

2 unit(s)

Diced Potatoes

250 g

Flatbread

Flatbread

2 unit(s)

Mirepoix

Mirepoix

113 g

Kale, chopped

Kale, chopped

113 g

Coconut Milk

Coconut Milk

1 unit(s)

Curry Paste

Curry Paste

2 tbsp

Chicken Stock Powder

Chicken Stock Powder

15 g

Yogurt Sauce

Yogurt Sauce

3 tbsp

Indian Spice Mix

Indian Spice Mix

9 g

Chana Dal

Chana Dal

28 g

Cilantro

Cilantro

7 g

Oil*

Oil*

2 tbsp

Sugar*

Sugar*

0.25 tsp

Salt*

Salt*

0.25 tsp

Pepper*

Pepper*

0.25 tsp

Preparation
1
Prep

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Pat chicken dry with paper towels, then cut into 1-inch pieces.
  • To a foil-lined baking sheet, add chicken, half the Indian Spice Mix, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Toss to combine.
  • Arrange chicken in a single layer. Broil in the middle of the oven for 6-9 min, until golden and cooked through. 

2
Prep and start curry

  • Meanwhile, heat a large pot over high.
  • While pot heats, finely chop kale, discarding any large ribs. 
  • Roughly chop cilantro.
  • When pot is hot, add 1 tbsp (2 tbsp) oil, mirepoix, potatoes and remaining Indian Spice Mix. Cook for 2-3 min, stirring often, until fragrant and veggies are beginning to soften. Season with salt and pepper. 
  • Add coconut milk, stock powder, curry paste, kale and 1 1/4 cup (2 cups) water. Cook for 4-5 min, stirring often, until veggies are tender.

3
Toast  naan

  • While veggies cook, drizzle flatbreads with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
  • Toast directly on the middle rack of the oven for 2-3 min, until crisp.

4
Finish and serve

  • Add chicken to curry. Season with salt and pepper. Stir to combine.
  • Divide curry between bowls. 
  • Drizzle yogurt sauce over top.
  • Sprinkle chana dal and cilantro over top.
  • Tear or cut naan and serve alongside.

5
Modularity step (under step 1)

If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.

Nutrition per serving

1230

kcal

Calories

50

g

Fat

22

g

Saturated Fat

135

g

Carbohydrate

12

g

Sugar

15

g

Dietary Fiber

63

g

Protein

130

mg

Cholesterol

2330

mg

Sodium

0

g

Trans Fat

2750

mg

Potassium

350

mg

Calcium

11

mg

Iron

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