Mimi's Special Herby Chicken Breast Curry
With Fluffy Rice and Peas
- Mustard
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 bunch(es)
Coriander
180 milliliter(s)
Coconut Milk
½ unit(s)
Lime
1 sachet(s)
Curry Powder Mix
2 unit(s)
British Chicken Breasts
150 grams
Basmati Rice
10 grams
Chicken Stock Paste
120 grams
Peas
40 grams
Baby Spinach
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the coriander. Halve the lime.
In a medium bowl, combine the coconut milk, curry powder, garlic, coriander and half the lime juice.
Pop your chicken breast into another bowl and transfer 1 tbsp per person of the coconut mixture to the chicken. Season with salt and pepper and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Lay the chicken onto a lined baking tray (spoon any leftover marinade from the chicken bowl on top).
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 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 medium frying pan on medium high heat. Once hot, add the onion to the pan and cook until softened, 8-10 mins.
Add the mustard seeds and cook until they start to pop, 1-2 mins, then pour in the remaining coconut sauce (not the bit that's on the chicken), chicken stock paste, sugar (see pantry for amount). Add a grind of pepper, then bring to the boil.
Reduce the heat to medium low and simmer for 10-15 mins.
When the rice is cooked, fluff up the grains with a fork, stir through the peas, return the lid to the pan and leave to sit until the peas are warmed through, 1-2 mins.
Once the sauce is cooked, stir in the spinach a handful at a time until wilted, 1-2 mins. Remove from the heat and add the remaining lime juice. Taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water if it needs loosening.
Thinly slice the chicken. Serve the rice and peas in bowls, spoon over the curry sauce and place the chicken on top.
Enjoy!
