Indian Chicken Masala Curry
with Rapid Rice- May contain traces of allergens
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty! Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
Ingredients
1 packet
basmati rice
1
carrot
1 packet
chicken breast
1 packet
ginger paste
(Contains: May contain traces of allergens; )
1 packet
tomato paste
1 packet
Masala Paste
1 box
Coconut Cream
1 bag
capsicum
½
Fresh Chilli
2 clove
garlic
Not included in your delivery
1
olive oil
½ tbs
brown sugar
½ tsp
salt
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain rice, rinse and set aside.
• Meanwhile, thinly slice carrot into half-moons. Thinly slice capsicum into strips. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Add carrot, capsicum, ginger paste, garlic, tomato paste and masala paste to the chicken and cook until fragrant, 2 minutes. • Add coconut cream, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until veggies are tender, 5-6 minutes.
• Thinly slice long green chilli (if using). • Divide basmati rice between bowls. Top with Indian chicken masala curry. • Garnish with chilli to serve.
