Quick Mild Indian Chicken Curry
with Rapid Rice & Peanuts
- Soy
- Almond
There’s nothing better than a curry to warm you up. Let the flavours do all the work with masala curry sauce and golden chicken. Stir through a variety of veg and gobble it down with fluffy rice for a dish that’s basically a hug in a bowl. *Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinac h. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
320 g
Chicken Thigh
1
Celery
1 packet
Tomato Paste
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1 packet
Ginger Paste
1
Carrot
2
Garlic
1 packet
Coconut Milk
1 packet
Mild Curry Paste
(Contains: Soy; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Baby Spinach Leaves
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook basmati rice and a pinch of salt, uncovered, over high heat until tender, 12 minutes. • Drain rice, rinse and set aside.
• Meanwhile, thinly slice carrot into half-moons. Finely chop celery. Finely chop garlic. Cut chicken thigh into 2cm chunks. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 4-5 minutes.
• Add ginger paste, garlic, tomato paste (see ingredients) and mild curry paste and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, baby spinach leaves, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until veggies are tender, 2-3 minutes. TIP: Cover the pan with a lid if the ginger paste starts to spatter! Little cooks: Kids can help out with measuring the water and brown sugar.
• Divide rapid rice between bowls. Top with Mild Indian chicken curry. • Garnish with flaked almonds to serve. Enjoy! Little cooks: Work your magic and add the finishing touch by sprinkling over the cashews!
