BREXIT D2L Chicken Curry /
Spiced Chicken Burrito
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
Ingredients
225 grams
Jasmine Rice
1 pot(s)
Zanzibar Style Curry Powder
40 grams
Mango Chutney
1 sachet(s)
Chicken Stock Powder
80 grams
Green Beans
2 unit(s)
Medium Tomato
520 grams
Diced British Chicken Thigh
1 unit(s)
Lime
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
150 grams
Creme Fraiche
(Contains: Milk)
grams
Diced British Chicken Breast
1 unit(s)
Red Onion
½ unit(s)
Cucumber
(May contain traces of: Celery)
1 bunch(es)
Coriander
Not included in your delivery
100 milliliter(s)
Water for the Curry
450 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat your grill to high. Line a large baking tray with foil. Pop the chicken thigh pieces on the baking tray and season with salt and half the Zanzibar curry spice. Spoon on 1/2 of the creme fraiche and use your hands to rub the creme fraiche and seasoning all over the chicken. Arrange in one layer and grill until charred and cooked through, 15-16mins. IMPORTANT: Wash your hands after handling raw meat.
Meanwhile, pour the water for the rice (see ingredients for amount) and half the chicken stock into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the red onion. Trim the green beans then chop into thirds. Heat a splash of oil in a saucepan over medium high heat. Add the onion and cook until soft, 3-4 mins. Add the green beans, remaining Zanzibar spice and stock, stir and cook for a minute. Add the water (see ingredients for amount) and simmer until the beans are tender, 4-5 mins. Remove from the heat.
Whilst everything is cooking, trim the cucumber then quarter lengthways. Chop widthways into small pieces. Chop the tomatoes into small chunks. Roughly chop the coriander (stalks and all). Zest and halve the lime. Mix the cucumber and tomato together in a medium bowl along with half the coriander. Add a squeeze of lime juice, a pinch of zest and a glug of olive oil. Keep to one side.
When the chicken is cooked, keep 2 portions to one side and allow to cool. Transfer the rest to the saucepan with the curry and stir in the remaining creme fraiche. Return the pan to a medium heat until everything is piping hot, 2 mins. Season to taste with salt, pepper and lime juice. Fluff up the rice, (keep 2 portions for your lunch) and share between your bowls . Serve the curry on top and finish with a spoonful of salsa.
Mix the remaining cooled chicken, salsa and rice in a bowl with the chutney. Season with salt and pepper. Lay a tortilla on a board. Spoon 1/4 of the mix down the middle (leaving some space at each end). Fold the two short ends in over the filling then the two longer sides. Repeat so you have 2 wraps each. Wrap in foil and refrigerate. These are best served toasted in a sandwich press until piping hot but are delicious cold.
