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Fragrant Chicken Coconut Curry

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 bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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 15 minutes

DifficultyEasy

Ingredients

serving amount

1

Red Onion

2

Garlic Clove**

150

Basmati Rice

260

Diced Chicken Breast

2

Zanzibar Style Curry Powder

(Contains: Mustard)

200

Coconut Milk

10

Chicken Stock Paste

½

Lime

40

Baby Spinach

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kJ)2735 kJ

Energy (kcal)654 kcal

Fat21.3 g

of which saturates17.1 g

Carbohydrate78 g

of which sugars9 g

Protein42 g

Salt1.2 g

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

Utensils

•Garlic Press

•Medium Saucepan

•Lid

•Pan

•Zester

Instructions

Prep Time

1

Halve, peel and chop the red onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Cook the Rice

2

Pour the water for the rice (see pantry 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).

Fry the Chicken

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the chicken and onion. Season with salt and pepper.

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.

Make your Curry Sauce

4

Add the garlic and Zanzibar style curry powder (add less if you'd prefer things milder) 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.

Add a splash of water if the curry looks a bit dry.

Zest It Up

5

Meanwhile, zest and halve the lime.

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

Finish and Serve

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 and pepper if needed.

Spoon the rice into bowls and top with the fragrant chicken curry.

Enjoy!

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