Goan-Spiced Chicken Curry
with Lime-Scented Basmati Rice
.
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.
Ingredients
150
Basmati Rice
1
Red Onion
2
Vine Tomatoes
1
Lime
280
Diced Chicken Thigh
1
Goan Xacuti Spice
1
Tomato Puree
1
Coconut Milk
1
Baby Spinach
Nutritional information
Instructions
- Bring a large saucepan of water to the boil for the rice. - Add the rice and a pinch of salt.- Boil for 8-10 mins, adjusting the heat if necessary, then drain in a sieve and return to the pan with the lid on, off the heat.
-Meanwhile, halve, peel and thinly slice the red onion. -Roughly chop the vine tomatoes into chunks (don't worry too much about the size!). -Zest the lime then chop into wedges.
-Heat a drizzle of oil in a frying pan on medium-high heat and add the chicken. IMPORTANT: Wash your hands after handling raw meat.-Stir-fry until golden, 3-4 mins, then add the red onion. -Cook, stirring, for another 2 mins.
-Stir in the Goan Xacuti Spice (careful, it's hot!) and tomato puree. Cook for 1 minute. - Add the coconut milk and tomatoes. -Bring to the boil then reduce the heat and simmer, stirring occasionally, until thickened slightly and the chicken is cooked through, about 5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Stir in the spinach a handful at a time, simmering for 1 min to wilt in.- Remove from the heat and squeeze in half the lime juice.- Taste the curry and add salt and pepper if you feel it needs it.
- Stir the lime zest through the rice.-Share the rice between your bowls and spoon the curry alongside. - Finish with lime wedges on the side. Enjoy!
