Curried Chicken Stew
with Garlic Naan
Is there anything better than a big bowl of warm chicken curry? It's a hug from the inside out! Tender chicken, aromatic curry spices and roasted sweet potatoes fill the bowl to the brim! Don't forget to wipe it clean with the garlic naan.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 tbsp
Indian Spice Blend
113 g
Green Peas
2 unit
Garlic, cloves
56 g
Yellow Onion
2 unit
Naan
(Contains Milk, Gluten)
4 tbsp
Mild Curry Paste
230 g
Russet Potato
2 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min. Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Season with salt and pepper. Cook, stirring occasionally, until chicken is golden-brown, 3-4 min. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 4.)
Reduce heat to medium, then add 2 tbsp butter (dbl for 4 ppl), onions, peas and half the garlic to the same pot. Cook, stirring often, until onions soften slightly, 2-3 min. Sprinkle flour over top. Cook, stirring often, until veggies are coated, 1-2 min. Add Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 1 min.
Add broth concentrates, chicken and 1 3/4 cups water (dbl for 4 ppl) to the pot, then stir to combine. Cook, stirring often until stew thickens slightly and chicken is cooked through,5-8 min.**
Meanwhile, add 1 tbsp butter (dbl for 4 ppl) and remaining garlic to a small microwave-safe bowl. Heat in the microwave until butter melts, 30 sec. Arrange naan on an unlined baking sheet. Brush with garlic butter, then season with salt. Bake in the top of the oven until toasted, 4-5 min. (TIP: Keep your eye on the naan so they don't burn!)
Add roasted potatoes to stew, then stir to combine. Season with salt and pepper, to taste. Divide curried chicken stew between bowls. Serve garlic naan on the side for dipping.
