Mild Chicken & Veggie Curry
with Basmati Rice
There’s no need to call for takeaway when you can whip up this mild Indian curry with hardly any effort. It has a gentle creamy, tomato flavour that kids will love, with courgette and baby spinach to add essential greens. With tender chicken and fluffy rice, get ready to curry favour with the whole family!
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/Â Serving 4 people
/Â Serving 4 people
2 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 unit
brown onion
2 unit
courgette
2 clove
garlic
1 packet
chicken thigh
3 sachet
mild North Indian spice blend
1 box
diced tomatoes
1 bag
baby spinach leaves
½ tub
pure cream
(ContainsMilk)Not included in your delivery
olive oil
3 cup
water
40 g
butter
(ContainsMilk)4 tsp
brown sugar
1 tsp
salt
In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the brown onion. Cut the courgette into 1cm chunks. Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the chicken and cook, tossing, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. TIP: The chicken is cooked when it is no longer pink in the middle.
Return the large frying pan to a medium-high heat with an extra drizzle of olive oil. Add the onion and cook, stirring for 2-3 minutes, or until softened. Add the courgette and garlic and cook for a further 2 minutes, or until fragrant. Add the butter to the pan and stir to melt. Once melted, add the mild North Indian spice blend and cook for 30 seconds, or until fragrant.
Return the chicken to the pan with any resting juices and add the salt, brown sugar and diced tomatoes. Bring to the boil, stirring, then reduce the heat to medium-high and simmer for 2 minutes or until slightly thickened. Add the baby spinach leaves and stir for 1-2 minutes, or until just wilted. Reduce the heat to low and add 1/2 tub pure cream and mix well. Season to taste with salt and pepper. TIP: Add a dash more cream if you like a thinner curry!
Divide the basmati rice and mild Indian chicken curry between bowls.
TIP: For kids, follow our serving suggestion in the main photo!