Cheat's Veggie Boosted Chicken Curry
with Rice, Broccoli & Yoghurt
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Eggs
- Fish
- Sesame
- Macadamia
- Almond
- Pine nut
- Sulphites
- Crustaceans
- Molluscs
- Pistachio
- Walnut
Give your standard weeknight bowl a glow-up with this veggie boosted chicken curry. It’s a fragrant, feel-good feast packed with tender broccoli, fluffy rice and finished with a dollop of cooling yoghurt to balance the spice. This is a clever, one-bowl wonder that makes hitting your veggie goals taste like a total treat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
330 g
Chicken Breast
1 sachet
Mumbai Spice Blend
1
Broccoli Florets
1 sachet
Veggie Boosted Curry Sauce
(Contains: Milk May be present: Eggs, Fish, Sesame, Macadamia, Almond, Wheat, Pine nut, Sulphites, Crustaceans, Soy, Gluten, Molluscs, Pistachio, Walnut)
1
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until
tender, 12 minutes. Drain.
• Meanwhile, cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, Mumbai spice blend and a drizzle of
olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot,
cook chicken and broccoli florets, tossing, until browned, 6-8 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to low, then add veggie boosted curry sauce and the water, tossing
until heated through, 1 minute. Season to taste with salt and pepper.
• Divide rice and veggie boosted chicken curry between bowls.
• Dollop over Greek-style yoghurt to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the yoghurt!
