Hearty Moroccan Chicken & Veggie Curry
with Yoghurt & Basmati Rice- Milk
Enjoy the medley of fragrant flavours in this Moroccan-spiced curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with chermoula chicken adding to the creamy roast veggie curry sauce. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
basmati rice
1
carrot
1 packet
Chicken Drumstick Fillet
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
Moroccan Curry Paste
1 packet
coconut milk
1 bag
baby spinach leaves
½ bag
coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, thinly slice carrot into rounds. • Cut chicken drumstick fillet into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add tomato paste, chermoula spice blend and Moroccan curry paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add coconut milk and the water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove pan from the heat, stir in baby spinach leaves until wilted.
• Divide basmati rice between bowls. • Top with Moroccan chicken and veggie curry. • Dollop over Greek-style yoghurt, tear over coriander to serve. Enjoy!
