Creamy Chicken, Potato & Pea Curry

Name: Creamy Chicken, Potato & Pea Curry with Chicken Thighs, Cilantro & White Rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: ½ cup White Rice; 12 ounce Potatoes; 1 thumb Ginger; 10 ounce Diced Chicken Thighs; 1 teaspoon Turmeric; 1 teaspoon Garam Masala; 1 unit Chicken Stock Concentrate; 1 unit Lime; ¼ ounce Cilantro; 4 ounce Peas; 3 tablespoon Sour Cream; 2 tablespoon Yogurt; Salt; Pepper; 1 teaspoon Cooking Oil; ¼ teaspoon Sugar

with Chicken Thighs, Cilantro & White Rice

Recipe Development TeamPublished on March 12, 2024

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This creamy, vibrantly-colored, and mildly-spiced Indian-style curry will warm you from the inside out. It’s packed with tender potatoes, juicy diced chicken thighs, bold spices like ginger and garam masala, plus little pops of flavor from tender sweet peas. It’s ladled alongside fluffy white rice, then sprinkled with cilantro and a bright squeeze of lime to finish.

Tags:

Calorie Smart

•Protein Smart

•Quick

•Easy Prep

•New

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

White Rice

12 ounce

Potatoes

1 thumb

Ginger

10 ounce

Diced Chicken Thighs

1 teaspoon

Turmeric

1 teaspoon

Garam Masala

1 unit

Chicken Stock Concentrate

1 unit

Lime

¼ ounce

Cilantro

4 ounce

Peas

3 tablespoon

Sour Cream

(Contains: Milk)

2 tablespoon

Yogurt

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Nutrition Values

/ per serving

Calories650 kcal

Fat15 g

Saturated Fat5 g

Carbohydrate89 g

Sugar9 g

Dietary Fiber8 g

Protein39 g

Cholesterol150 mg

Sodium380 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Grater

•Large Pan

Instructions

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. • Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Dice potatoes into ½-inch pieces. Peel and grate ginger.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over high heat. Add chicken, potatoes, ginger, turmeric, garam masala, salt, and pepper. • Cook, stirring occasionally, until chicken is browned, 2-3 minutes. (It’ll finish cooking in the next step.)

• To pan with chicken mixture, add stock concentrate, 1¼ cups water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Stir to combine. • Cover and reduce heat to medium high. Bring to a simmer and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 8-10 minutes. Remove from heat.

• Meanwhile, quarter lime. Roughly chop cilantro. • Once curry is done, stir in peas, sour cream, yogurt, and juice from two lime wedges (four wedges for 4 servings) until combined and peas are warmed through. • Taste and season with salt and pepper if desired.