Creamy Indian Chicken Curry
with Baby Broccoli & Rice- Milk
- Soy
- Soy
- Eggs
- Fish
- Sesame
- May contain traces of allergens
This easy peasy chicken curry will be dished out and on the table in 25 minutes! The creamy base is flavoured with our mild curry paste, enriching it with warm flavours and a golden hue. Pile it onto fluffy rice and dig in!
Ingredients
1 packet
Mild Curry Paste
(Contains: Milk, Soy; May be present: Soy, Eggs, Fish, Sesame)
300 g
Diced Chicken
1 packet
Basmati Rice
1 packet
Cream
(Contains: Milk; )
1
Baby Broccoli
1 packet
Garlic Paste
Nutrition Values
Utensils
Cooking Steps
• To a medium saucepan, add the water(for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce 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!
• Meanwhile, trim and roughly chop baby broccoli. • 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. • Season with salt and pepper, then transfer to a bowl.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add garlic paste and mild curry paste (see ingredients), then cook, until fragrant, 1 minute. • Stir in cream (see ingredients) and the water (for the curry). Simmer until slightly thickened, 1-2 minutes. • Add cooked chicken to the curry and stir to combine. Season to taste.
• Divide rice between bowls, then top with creamy Indian chicken curry to serve. Enjoy!
ELEVATE ME: If you've added extra ingredients, roughly chop roasted almonds, then top curry with Greek-style yoghurt, almonds and torn mint to serve.
