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Chicken & Vegetable Curry

with Cucumber Raita & Basmati Rice

Cooking time

25 minutes

Servings

2/4

Calories

750 /serving

There’s a reason why fragrant chicken curry is a household favourite. This simple yet flavourful chicken, pea and carrot curry comes together quickly and makes a healthy, fetching weekday meal. Simmer chunks of spiced chicken in an aromatic, slightly sweet tomato-yogurt curry until they become juicy and tender. A cucumber-cilantro raita with a spritz of citrus provides a refreshing side, while fluffy basmati rice offers a warm bed for this succulent dish.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 200g Carrots
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 1 Lime (or lemon)
  • 1 Cucumber
  • 1 Onion (or shallot)
  • 157g Basmati rice
  • 100g Green peas
  • 200ml Tomato sauce
  • 100g Greek yogurt
  • 16g Jaipur Nights curry spice blend (garlic purée, ginger purée, coriander, sea salt, paprika, cumin, turmeric)

Contains: Milk

You will need:

Medium pot
Large pot
Peeler
Salt & pepper
Oil
Total Fat
10 g
Saturated Fat
2 g
Sodium
1200 mg
Total Carbs
105 g
Sugars
18 g
Protein
55 g
Fibres
12 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, juice ½ the lime and quarter the remaining ½. Peel and thinly slice the carrots on an angle into rounds. Peel, halve and thinly slice the onion. Small-dice the cucumber. Mince the garlic. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towel; cut each breast (or fillet) into 1-inch cubes and place them in a medium bowl; season with ½ the remaining spice blend and S&P.
a picture
Make the curry
In a large pot, heat a generous drizzle of oil on medium-high. Add the garlic and onion, sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the chicken* to the pot and cook, 2 to 4 minutes, stirring often. Add the tomato sauce, carrots, ⅓ of the yogurt and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Stir well to combine. Simmer, stirring occasionally, 3 to 4 minutes, until the chicken is cooked through. Add the peas, stir to coat, and cook, 1 to 2 minutes until warmed through.
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Make the raita
While the curry cooks, in a medium bowl, combine the cucumber, remaining yogurt, up to 1 tbsp lime juice (to taste, double for 4 portions) and up to ⅓ of the cilantro (to taste); season with S&P. Stir to combine.
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Plate your dish
Divide the rice between your bowls. Top with the finished chicken curry. Garnish with as much of the remaining cilantro and lime wedges as you’d like. Serve the raita on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.