Indian-Style Chicken Curry

Bold, Indian-style flavors are the hallmark of this spicy spin on murgh kari-style chicken curry. Juicy pieces of chicken breast and sweet green peas are coated in a creamy tomato curry sauce seasoned with garam masala, coriander, and cayenne, and swirled with yogurt for a rich texture. It’s spooned over garlicky zucchini and cumin-spiced cauliflower. A blend of brown basmati rice and cauliflower “rice” completes this meal.

Marinated chicken fillet pieces with tomato-yogurt sauce with peas, basmati rice-cauliflower rice mix, cauliflower and zucchini

This meal contains 204 grams of vegetables.

Ingredients: 22% marinated chicken pieces [81% chicken meat, water, olive oil, garlic, red wine vinegar (water, vinegar), salt, garlic granules, parsley, black pepper], 17% courgette, 14% diced tomatoes [tomato, acidity regulator (citric acid)], 14% brown basmati rice (water, brown basmati rice), 11% cauliflower, 7% cauliflower rice, water, 5% yogurt (MILK), 3% peas, butter (MILK), olive oil, garlic, ginger root, coriander, <1% curry powder (contains MUSTARD), sea salt, garlic granules, cumin seeds, spring onions, <1% roasted garlic puree [roasted garlic, water, salt, acidity regulator (citric acid), citrus fiber], black pepper, turmeric, chili powder, chives, cinnamon, cloves, nutmeg, fennel, lactic acid bacteria.