Caribbean Chicken Curry
with Spinach Cauliflower Rice & Cashews
- cashews
A hearty chicken spiced and wrapped up in veggies and a coconutty sauce makes for a great curry. Let’s add a little something extra tonight and try out this chicken with spinach rice. We’re pretty sure this is a winner but we’ll leave the judging up to you. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
Brown Onion
3 clove
garlic
1 packet
Diced Chicken
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Thinly slice onion. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning, chicken-style stock powder and half the garlic and cook until fragrant, 1 minute. Transfer to a bowl. • Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and onion until softened, 4-5 minutes. • Add coconut milk, the brown sugar and water, then return the chicken and any resting juices to the pan. Reduce heat to medium and cook, until slightly thickened, 3-4 minutes. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the curry is cooking, heat a medium frying pan over high heat with a drizzle of olive oil. Cook cauliflowerrice until softened, 2-4 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. • Remove pan from the heat, then stir through baby spinach leaves until wilted, 1-2 minutes. Season with salt and pepper.
• Divide spinach cauliflower rice between bowls. Top with Caribbean chicken curry. • Sprinkle with crushed roasted cashews to serve. Enjoy!
