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Fragrant Chicken Coconut Curry

Fragrant Chicken Coconut Curry

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

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

2 sachet

Zanzibar Style Curry Powder

(ContainsMustard)

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

½ unit(s)

Lime

40 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2738 kJ
Energy (kcal)655 kcal
Fat21.4 g
of which saturates17.1 g
Carbohydrate72.7 g
of which sugars5.5 g
Protein44.4 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Knife
Saucepan
Frying Pan
Zester
Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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 and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).

3

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.

4

Add the garlic and Zanzibar style curry powder (add less if you don't like heat) to the chicken.
Stir-fry until fragrant, 1 min. Stir in the coconut milk 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 of water if the curry looks a bit dry.

5

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

6

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 and top with the fragrant chicken curry.
Enjoy!