made with Quick-Cook Potatoes
Ingredients: Mashed potatoes (milk, sulphites) (potatoes (potatoes, sodium metabisulphite), milk, butter, potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, sodium bisulfite, citric acid, BHA), canola oil, salt, potassium sorbate) • Shaved beef • Green beans • Shallot • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Utensils
Tags
Chicken Breast, Diced
340 g
Diced Potatoes
250 g
Flatbread
2 unit(s)
Mirepoix
113 g
Kale, chopped
113 g
Coconut Milk
1 unit(s)
Curry Paste
2 tbsp
Chicken Stock Powder
15 g
Yogurt Sauce
3 tbsp
Indian Spice Mix
9 g
Chana Dal
28 g
Cilantro
7 g
Oil*
2 tbsp
Sugar*
0.25 tsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Pat chicken dry with paper towels.
- 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.
- 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.
- 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.
- 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 flatbreads and serve alongside.
1210
kcal
Calories
49
g
Fat
21
g
Saturated Fat
135
g
Carbohydrate
12
g
Sugar
15
g
Dietary Fiber
64
g
Protein
135
mg
Cholesterol
2330
mg
Sodium
0
g
Trans Fat
2800
mg
Potassium
350
mg
Calcium
11
mg
Iron
