Bengali-Style Chicken Curry
with Cauli & Broc Rice, Greek-Style Yoghurt & Crushed Peanuts
- Peanuts
- Milk
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
1 packet
Bengal Curry Paste
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Ginger Paste
1
Carrot
4
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Coconut Milk
1 packet
Cauli-Broccoli Rice
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Nutrition
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse and set aside.
• While the rice is cooking, thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.
• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes. TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Divide rapid rice between bowls. Top with Bengali-style chicken curry. • Sprinkle over crushed peanuts. Dollop over Greek-style yoghurt to serve. Enjoy! Little cooks: Work your magic and add the finishing touch by sprinkling over the peanuts!
