Moilee-Style Chicken Curry & Garlic Rice
with Veggies & Crushed Peanuts
- Peanuts
- Milk
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Take your taste buds on a tropical getaway! This chicken curry is rich, fragrant and packed with warm spice, served with fluffy garlic rice, carrot, baby spinach and a sprinkle of crushed peanuts for extra crunch. It's sunshine in a bowl!
Ingredients
1
Red Onion
1 sachet
mild sambal seasoning
1 packet
Basmati Rice
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Coconut Milk
320 g
Chicken Thigh
1 packet
Baby Spinach Leaves
½
Lemon
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Nutrition
You will need
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes.
• Add the water, basmati 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.
• 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, slice onion (see ingredients) into thin wedges.
• Thinly slice carrot into half-moons.
• Slice lemon into wedges.
• Pat dry peeled prawns.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until softened, 3-4 minutes.
• Add mild sambal seasoning and remaining garlic. Cook until fragrant, 1-2 minutes.
• Add coconut milk and cook, stirring, until sauce is slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir through cooked prawns and baby spinach leaves.
• Add a generous squeeze of lemon juice and season to taste with salt and pepper.
TIP: Add a splash of water to loosen the curry, if needed.
• Divide garlic rice between bowls. Top with moilee-style chicken curry.
• Sprinkle with crushed peanuts.
• Serve with any remaining lemon wedges. Enjoy!
