NZ Mild Coconut Chicken & Veggie Curry
with Garlic Rice
- Soy
Ingredients
2
Garlic
1 sachet
Mild North Indian Spice Blend
1 packet
Mild Curry Paste
(Contains: Soy)
250 g
Beef Strips
1 packet
Basmati Rice
1
Broccoli
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Nutrition
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Chop broccoli (including stalk!) into small florets. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and broccoli until tender, 4-5 minutes. • Add mild North Indian spice blend, mild curry paste and remaining garlic and cook until fragrant, 1 minute. • Add the brown sugar, vegetable stock powder, water (for the curry), coconut milk and remaining butter and cook until slightly thickened, 2-3 minutes. • Return beef to the pan and stir to combine. Season to taste.
TIP: Add a splash of water if the curry is too thick!
If you swapped to diced chicken, In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return the chicken where the beef is returned.
