Double Plant-Based Crumbed Chick'n & Garlic Rice
with Mumbai Coconut Sauce
- Wheat
- Gluten
- Soy
Ingredients
2
Garlic
1 packet
Basmati Rice
600 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Green beans
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, and 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, a further 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve green beans. Thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot until tender, 4-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. • Season to taste. Transfer to a bowl and cover to keep warm.
If you've doubled your plant-based crumbed chicken, cook in batches for best results.
------------------------------------CCM TEXT-------------------------------- • Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to low heat with a drizzle of olive oil. • Cook Mumbai spice blend until fragrant, 1 minute. • Stir through coconut milk and the brown sugar. Simmer until thickened slightly, 1-2 minutes. Season to taste.
• Divide garlic rice between bowls. • Top with garlic veggies and plant-based crumbed chicken. • Pour Mumbai coconut sauce over plant-based chicken to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Mumbai coconut sauce is a standout, adding delicious flavour to an otherwise basic dish. The plant-based chicken tenders taste remarkably like real chicken.
- Ease of prep: Quick and easy to make, this dish is great for a simple weeknight meal.
- Suggestions: Consider serving with brown rice for a healthier option. Try seasoning the vegetables more to enhance their flavour.
- Kid-friendly: Children enjoy this meal, with some unable to tell the difference between the plant-based and real chicken.
