Curried Coconut Chicken Breast and Rice Noodles
with Courgette and Peanuts
- Peanut
- May contain traces of allergens
- Celery
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Simmering North Indian spices, ginger, garlic and coconut milk together results in a rich, gently spiced curried broth, to which we're adding veg and chicken. Add rice noodles to the curry just before everything's ready and you've got a perfect bowl of comfort and flavour.
Ingredients
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
1 unit(s)
Courgette
(May be present: Celery)
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 sachet(s)
North Indian Style Spice Mix
15 grams
Ginger Puree
200 milliliter(s)
Coconut Milk
15 grams
Chicken Stock Paste
220 grams
Rice Noodles
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan. Season with salt and pepper and fry until browned on each side and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken fries, peel and grate the garlic (or use a garlic press).
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.
Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
Crush the peanuts in the unopened sachet using a rolling pin.
Once your chicken has finished cooking, remove pan from the heat. Cover the chicken and set aside.
Put the pan back on medium-high heat (no need to clean) with another drizzle of oil (if needed).
Once hot, add the carrot to the frying pan and cook until starting to soften, 4-5 mins.
Add the courgette and fry until the veg has softened, 5-6 mins.
Add the North Indian style spice mix, ginger puree and garlic and fry until fragrant, 1-2 mins more.
Stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to a boil, then lower to a simmer.
Add the chicken back into the pan and cook until the sauce has thickened slightly, 3-4 mins.
Once your sauce has thickened, add the rice noodles to the pan. Gently toss to coat and simmer until piping hot, 1-2 mins.
Taste the sauce and season with salt and pepper if needed.
Add a splash of water if the sauce is looking a little thick.
Share your chicken noodles between your serving bowls.
Top with a sprinkling of peanuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found the spice level higher than expected; others felt it lacked authentic North Indian flavour.
- Ease of prep: Rice noodles were challenging to separate and incorporate; consider using thicker noodles or a different type for better results.
- Suggestions: For a lower-calorie option, try using light coconut milk. Add extra heat if you prefer spicier curries.
- Portions: The meal was filling, with some finding it generous enough for leftovers.
