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Indian-Spiced Chicken with Coconut, Citrus & Cashew Sauce

Zested Rice, Roasted Carrots & Edamame

Cooking time

30 minutes




770 /serving

You’ll be transported to the tropics with this lively dish. And it’s a smooth flight, courtesy of our silky sauce that combines rich cashew butter and a splash of citrus with calming coconut milk. Go all in with a heady spice mix that includes curry leaves, cardamom and coriander. Drizzle it over pan-seared chicken thighs and roasted veggies, then scatter on more cashews for crunch. The fragrance follows like a warm breeze, leading everyone to the table.

We will send you:

  • 8 Chicken thighs
  • 600g Carrots
  • 2 Garlic cloves
  • 1 Lime (or lemon)
  • 314g Jasmine rice
  • 150g Edamame (or green peas)
  • 25g Roasted cashews
  • 15g Cashew butter
  • 165ml Coconut milk
  • 9.5g Bay of Bengal spices (coriander, black pepper, rice, fennel, cumin, brown mustard, fenugreek, green cardamom, cinnamon, curry leaves, turmeric, cloves, salt)

Contains: Mustard, Soy, Cashews

You will need:

Medium pot
Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
9 g
470 mg
Total Carb
87 g
10 g
47 g
7 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Roast the vegetables
Halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil and S&P. Arrange in a single layer and roast, flipping halfway, 18 to 22 min., until golden brown. Mince the garlic. Remove the pan from the oven. Add the edamame and ½ the garlic; drizzle with oil and season with S&P. Toss well. Arrange in a single layer and continue to roast, 4 to 6 min., until the carrots are tender.
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Mise en place
Zest and juice the lime. Roughly chop the cashews.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add ⅓ cup water and cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until slightly reduced. Add the coconut milk and cashew butter; season with the remaining spices. Cook, whisking occasionally, 2 to 3 min., until combined. Stir in ½ the lime juice and ½ the lime zest; season with S&P.
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Finish & serve
To the pot of rice, add the remaining lime zest and juice; season with S&P and stir well. Divide the rice between your plates. Top with the vegetables and chicken. Drizzle with the sauce. Garnish with the cashews. Bon appétit!

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