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Spicy Curried Chicken Breast Stew
with Garlic Flatbreads
Is there anything better than a big bowl of warm chicken curry? 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 flatbread!
Ingredients: Chicken breast • Russet potato • Flatbread (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, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Green peas • Yellow onion • 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) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • All-purpose flour (wheat) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
113 g
Green Peas
2 unit(s)
Garlic, cloves
1 unit(s)
Yellow Onion
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 unit(s)
Russet Potato
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Peel, then cut potato into 1/4-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until tender and 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 (2 tbsp) oil, 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 (4 tbsp) butter, 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 min.
- Add Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 1 min.
- Add broth concentrate, chicken and 1 1/2 cups (3 cups) water 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 (2 tbsp) butter and remaining garlic to a small microwave-safe bowl. Heat in the microwave until butter melts, 30 sec.
- Arrange flatbreads on an unlined baking sheet. Brush with garlic butter, then season with salt.
- Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on flatbreads 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 flatbread on the side for dipping.
If you've opted to get chicken breasts, prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.