Indonesian Style Coconut Diced Chicken Breast Curry
with Courgette and Zesty Rice
This Indonesian Style Coconut Diced Chicken Breast 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.
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
1
Echalion Shallot
1
Courgette
(May contain Celery)
1
Garlic Clove
1
Lime
150
Jasmine Rice
260
Diced Chicken Breast
2
Indonesian Style Spice Mix
200
Coconut Milk
25
Ketjap Manis
(Contains Soya)
Not included in your delivery
300
Water for the Rice
50
Water for the Curry
Nutritional information
Utensils
Instructions
Halve, peel and chop the shallot 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.
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).
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 and equipment after handling raw chicken and its packaging.
Add the shallot and cook until softened, 4-5 mins.
Stir in the Indonesian style spice mix and garlic. Cook, stirring, for 1 min.
Stir in the coconut milk, water for the curry (see pantry for amount) and courgette, then season with salt and pepper.
Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, the courgette is tender and the chicken is cooked through, 8-10 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the curry is cooked, stir in the ketjap manis, a squeeze of juice from a lime wedge and half the coriander.
Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Fluff up the rice with a fork and stir through the lime zest.
When ready, share the rice between your bowls.
Top with the chicken curry and serve with the remaining lime wedges for squeezing over.
Enjoy!
