Indonesian Style Coconut Chicken Curry
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Indonesian Style Coconut Chicken Curry

Indonesian Style Coconut Chicken Curry

with Courgette and Zesty Rice

This Indonesian Style Coconut Chicken Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Soya

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

1

Courgette

(May contain Celery)

1

Garlic Clove

1

Lime

1

Coriander

150

Basmati Rice

260

Diced Chicken Thigh

2

Indonesian Style Spice Mix

200

Coconut Milk

25

Ketjap Manis

(Contains Soya)

Not included in your delivery

50

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)767 kcal
Energy (kJ)3209 kJ
Fat32 g
of which saturates20 g
Carbohydrate84 g
of which sugars13 g
Protein39 g
Salt0.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Garlic Press
Knife
Medium Saucepan
Lid
Grill Pan
Bowl

Instructions

Get Prepped
1

Halve, peel and chop the red onion into small pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all).

Cook the Rice
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, 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).

Start the Curry
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Add the onion and cook until softened, 4-5 mins. Stir in the Indonesian style spice mix and garlic. Cook, stirring, for 1 min.

Simmer the Sauce
4

Stir in the coconut milk, water for the curry (see ingredients for amount) and courgette, then season with salt and pepper. Bring to the boil, then reduce heat slightly and simmer, covered with a lid (or some foil) for 4-5 mins. Remove the lid then continue to simmer until the sauce has thickened, the courgette is tender and the chicken has cooked through, 4-5 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish Up
5

When the curry is cooked, stir in the ketjap manis, a squeeze of juice from a lime wedge and half the coriander. Taste and season with salt and pepper if needed. Fluff up the rice with a fork and stir through the lime zest.

Serve
6

Divide the rice between your bowls. Top with the curry, a sprinkle of remaining coriander and serve with any remaining lime wedges for squeezing over. Enjoy!