Indian-spiced chicken with curried carrot puree and seared cabbage

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Indian-spiced chicken with curried carrot puree and seared cabbage

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

30–45 Minutes

Transform Indian comfort food into a superfood fest by piling seared cabbage, juicy chicken thighs, and spiced bell pepper on a nutritious bed of curried carrot puree.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 organic carrots
  • Sunbasket Madras curry (coconut milk - onion - garlic - ginger - Madras curry powder - tamarind - maple syrup - coriander - turmeric)
  • 3 tablespoons sliced almonds
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • Sunbasket honey-lime vinaigrette (lime juice - onion - honey - Aleppo chile flakes)
  • Sunbasket sumac spice blend (granulated garlic - sumac - cumin)
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic green or other bell pepper

Nutrition per serving

Calories 530, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 340mg (15% DV), Total Carb. 36g (13% DV), Fiber 10g (36% DV), Total Sugars 15g (Incl. 4g Added Sugars, 8% DV), Protein 35g
Contains: Tree Nuts (almond, coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the carrots

  • Scrub or peel the carrots and trim the ends; cut the carrots into 1-inch pieces.

In a medium sauce pot, add the carrots and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until the carrots are very tender, 16 to 18 minutes. Drain, reserving ¼ cup [½ cup] cooking water. 

Return the carrots to the pot, add the Madras curry and half the reserved cooking water, and stir to combine. Cook over low heat and mash with a fork or whisk, adding more cooking water as needed, until smooth and combined, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the carrots are cooking, prepare the rest of the meal.

2

Toast the almonds

In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.

3

Prep and cook the cabbage

  • Cut the cabbage into 2 [4] wedges, keeping the core intact.

In the same pan used for the almonds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the cabbage, cut sides down, and cook, undisturbed, until the edges start to brown, 3 to 4 minutes. Turn to the other cut side and cook, undisturbed, until the edges are browned and the center is crisp-tender, 3 to 4 minutes. 

Transfer the cabbage to a cutting board to cool slightly, season all over with salt and pepper, and cut into 2-inch pieces. Transfer to a medium bowl, add the honey-lime vinaigrette, and toss to combine. Season to taste with salt and pepper. Wipe out the pan. While the cabbage is cooking, prepare the chicken.

4

Prep and cook the chicken

  • Set aside half the sumac spice blend for the bell pepper.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper and half the sumac spice blend. 

In the same pan used for the cabbage, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. 

Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch-thick slices. Do not clean the pan. While the chicken is cooking, prepare the bell pepper.

5

Prep and cook the bell pepper

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the remaining sumac spice blend and cook until fragrant, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the curried carrot puree, chicken, cabbage, and bell pepper to individual plates. Garnish with the almonds and serve.

Kids Can!
  • Scrub the carrots. 
  • Combine the carrots and water in a sauce pot.
  • Divide the sumac spice blend in half.
  • Time the cooking. 
  • Garnish with the almonds.