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Ready in 25 minutes

Chunky Chicken, Zucchini & Bok Choy Curry

with Fluffy White Rice & Toasted Almonds

Cooking time

25 minutes




790 /serving

Warm up little fingers with bowls of chunky coconut curry. Everyone will be in a mellow mood as they breathe in the aromas of our Punjab Pleasures seasoning, complexly spiced yet not too spicy. It coats tender morsels of chicken breasts, softened zucchini and slightly crisp bok choy. Ladle it out over a mound of long-grained rice, and top up the texture with the crackle of freshly toasted almond slices.

We will send you:

  • 2 Chicken breasts
  • 450g Baby bok choy
  • 2 Zucchini (green, yellow or heirloom)
  • 495ml Coconut milk
  • 25g Sliced almonds
  • 320g White rice
  • 24g Chicken demi-glace
  • 24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)

Contains: Almonds

You will need:

Medium pot
Salt & pepper (S&P)
Large high-sided pan (or large pot)
Small pan
Total Fat
41 g
Saturated Fat
17 g
870 mg
Total Carb
75 g
8 g
31 g
4 g
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Mise en place
Meanwhile, medium-dice the zucchini. Remove the root ends of the bok choy; quarter lengthwise. Pat the chicken dry with paper towel and cut into bite-size pieces; season with S&P.
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Start the curry
In a large, high-sided pan (or large pot), heat a generous drizzle of oil on medium-high. Add the zucchini and sauté, 3 to 4 min., until beginning to brown. Transfer to a plate. In the same pan, heat a drizzle of oil on medium-high. Add the chicken and cook, stirring occasionally, 4 to 6 min., until partially cooked. Add the coconut milk, demi-glace, spices and 1 cup water. Cook, partially covered, stirring occasionally, 4 to 6 min., until the chicken is almost cooked through.
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Toast the almonds
Meanwhile, heat a small, dry pan on medium. Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
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Finish the curry
To the pan of curry, add the bok choy and zucchini. Cook, partially covered, stirring occasionally, 3 to 5 min., until the vegetables have softened and the chicken* is cooked through.
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Plate your dish
Divide the rice between your bowls. Top with the curry. Garnish with the almonds. Bon appétit!

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