Indian Coconut Chicken Curry
with Garlic Rice & Yoghurt
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 the troops will love!
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Ingredients
1 packet
basmati rice
1 portion
cauliflower
1
carrot
1 packet
chicken breast
½ packet
tomato paste
1 tin
coconut milk
1 packet
baby spinach leaves
1 bag
coriander
3 clove
garlic
½ packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
¼ tsp
salt
1 tsp
soy sauce
(Contains Gluten, Soy; )
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
While the rice is cooking, cut the cauliflower into small florets. Slice the carrot into thick rounds. Place the cauliflower and carrot on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 15-20 minutes.
While the veggies are roasting, cut the chicken breast into 2cm strips. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minutes. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt (see ingredients) and stir to combine. Set aside.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the Mumbai spice blend and tomato paste (see ingredients) until fragrant, 1 minute. Add the coconut milk, water (for the curry) and soy sauce, then return the chicken to the pan and cook until slightly reduced, 3-4 minutes. Remove from the heat, then add the baby spinach leaves, roasted veggies and remaining butter. Stir to combine and season to taste.
Roughly chop the coriander. Divide the garlic rice between bowls. Top with the Mumbai chicken curry and garlic yoghurt. Garnish with the coriander to serve.