One-Pot Indian Chicken & Veggie Pilaf
with Yoghurt & Parsley
Tonight, we’re bringing the hustle and bustle of an Indian night market to your kitchen. Perfect deep and rich Bengali paste is the inspiration for this Mumbai chicken and served with a veggie pilaf, the night markets are now in your kitchen!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
soffritto mix
1 bag
baby spinach leaves
1 packet
chicken breast
½ packet
Bengal curry paste
1 sachet
Mumbai spice blend
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
chicken-style stock powder
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 bag
parsley
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Cut chicken breast into 2cm chunks.
• Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing, until just browned, 1-2 minutes. • Add soffritto mix and cook, stirring, until softened, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add Bengal curry paste (see ingredients) and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.
• Add basmati rice and stir to coat. Add the water, chicken-style stock powder and the brown sugar. Stir, then bring to the boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 10 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. Stir through baby spinach leaves to wilt.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Divide one-pot Indian chicken and veggie pilaf between bowls. • Dollop with Greek-style yoghurt and tear parsley over to serve. Enjoy!
