Fragrant Chicken Coconut Curry

Name: Fragrant Chicken Coconut Curry with Baby Spinach and Easy Zesty Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Red Onion; 2 Garlic Clove; 1 Flat Leaf Parsley; 150 Basmati Rice; 280 Diced Chicken Breast; 2 Zanzibar Style Curry Powder; 200 Coconut Milk; 10 Chicken Stock Paste; ½ Lime; 100 Baby Spinach; 300 Water for the Rice; 50 Water for the Sauce

with Baby Spinach and Easy Zesty Rice

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This Fragrant Chicken Coconut Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Onion

Garlic Clove

Flat Leaf Parsley

150

Basmati Rice

280

Diced Chicken Breast

Zanzibar Style Curry Powder

(Contains: Mustard)

200

Coconut Milk

Chicken Stock Paste

Lime

100

Baby Spinach

Not included in your delivery

300

Water for the Rice

Water for the Sauce

Nutritional information

Energy (kJ)2806 kJ

Energy (kcal)671 kcal

Fat22 g

of which saturates17 g

Carbohydrate73 g

of which sugars6 g

Protein47 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Saucepan

•Lid

•Grill Pan

•Zester

Instructions

Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken and onion. Season with salt and pepper, then cook until the chicken is browned all over and the onion is softened, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic, Zanzibar style curry powder (add less if you don't like heat) and half the parsley to the chicken. Stir-fry until fragrant, 1 min. Stir in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer gently until the chicken is cooked through and the curry has thickened slightly, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Add a splash more water if the curry looks a bit dry.

Meanwhile, zest and halve the lime. When the rice is ready, fluff it up with a fork and stir through the lime zest.

Once the curry is cooked, add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Squeeze in some lime juice and season with salt and pepper. Taste and add more lime, salt or pepper if needed. Spoon the rice into bowls, top with the fragrant chicken curry and finish with a sprinkling of the remaining parsley. Enjoy!