Bengal Chicken & Roasted Cauliflower Curry
with Basmati Rice
If you’re looking for a cosy meal to add to the table, we can’t recommend this creamy chicken curry enough. Let the warm flavours of the roasted cauliflower and the freshness of the salad leaves add an extra layer and you’ll be humming in bliss with every bite.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 portion
cauliflower
1
white turnip
1 packet
basmati rice
1
Brown Onion
1 packet
chicken thigh
1 sachet
Brown Mustard Seeds
1 box
Coconut Cream
1 bag
salad leaves
1 packet
Bengal Curry Paste
2 clove
garlic
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
¼ tsp
salt
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut white turnip into bite-sized chunks. Place cauliflower and turnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
While the veggies are roasting, add water (for the rice) to a medium saucepan and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop onion and garlic. Cut chicken thigh into 2cm chunks.
Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken with a pinch of salt, tossing, until browned, 3 minutes. Transfer to a medium bowl. Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook onion and brown mustard seeds, stirring, until softened, 4-5 minutes. Add garlic and Bengal curry paste and cook until fragrant, 1-2 minutes.
TIP: The chicken will continue cooking in step 5.
Return the chicken (plus any resting juices) to the pan. Add coconut cream, water (for the curry) and the salt and stir to combine. Reduce heat to medium and simmer until slightly thickened and the chicken is cooked through, 3-4 minutes. Stir through roasted cauliflower and salad leaves and cook until just wilted, 1-2 minutes.
TIP: Add another splash of water if you prefer a looser curry!
Divide basmati rice between bowls. Top with Bengal chicken and roasted cauliflower curry to serve.
