Mild Sambal Chicken Curry

Name: Mild Sambal Chicken Curry with Baby Broccoli & Basmati Rice
Total time: 30m
Yield: 2
Ingredients: 1 Red Onion; 320 g Chicken Thigh; 1 sachet mild sambal seasoning; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Baby Broccoli; 1 sachet Chicken-Style Stock Powder; 1 packet Ginger Paste; 1 Asian Greens; 1 packet Coconut Milk; 1 drizzle olive oil; 1.5 cup water (for the rice); ¼ cup water (for the curry); 1 tsp sugar

with Baby Broccoli & Basmati Rice

4.5(255)

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Calories

662 kcal

Protein

43.1g protein

Difficulty

Easy

This flavour-packed chicken curry ticks all the boxes. Cooked in creamy coconut milk? Tick. Packed with aromatic flavours? Tick. Served with fluffy basmati rice? Tick. It's going to be your favourite recipe yet.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

320 g

Chicken Thigh

1 sachet

mild sambal seasoning

1 packet

Tomato Paste

1 packet

Basmati Rice

Baby Broccoli

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger Paste

Asian Greens

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

1 tsp

sugar

Nutrition Values

Energy (kJ)2770 kJ

Calories662 kcal

Fat34.1 g

of which saturates19.2 g

Carbohydrate82.3 g

of which sugars13.3 g

Dietary Fibre8 g

Protein43.1 g

Sodium1090 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• In 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 the pan from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

• While the rice is cooking, finely chop onion (see ingredients).
• Trim and cut baby broccoli (see ingredients)into bite-sized pieces.
• Roughly chop Asian greens.
• Finely chop garlic.
• Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken, tossing, until browned and cooked through, 5-6 minutes.
• Transfer to a plate.

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 (if needed).
• Cook onion, tossing, until softened, 4-5 minutes. Add ginger paste, garlic, mild sambal seasoning and tomato paste. Cook, stirring until fragrant, 1-2 minutes.

• Add the water (for the curry), coconut milk, baby broccoli, the sugar and chicken-style stock powder, then season with salt. Stir to combine and bring to the boil.
• Reduce heat to medium and simmer until curry has thickened and veggies are tender, 2-3 minutes.
• Return cooked chicken (plus any resting juices) to the pan. Add Asian greens and stir until wilted. Season with salt and pepper to taste.

TIP: Add a splash of water if the curry is too thick!