Peanut butter chicken
with roasted broccoli and jasmine rice LUNCH - Indian Spiced Lentil, broccoli and turkey salad with mango chutney dressing
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Ingredients
1 unit(s)
Broccoli
520 grams
Diced British Chicken Thigh
1 pot(s)
North Indian Style Spice Mix
150 grams
Jasmine Rice
1 unit(s)
Ginger
1 unit(s)
Garlic Clove
1 unit(s)
Lime
2 unit(s)
Medium Tomato
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
1 carton(s)
Finely Chopped Tomatoes
1 pot(s)
Peanut Butter
40 grams
Mango Chutney
40 grams
Wild Rocket
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat the oven to 200 degrees. Chop the broccoli into florets (like small trees). Pop the chicken on a tray. Put the broccoli on another. Sprinkle the curry powder over both, then drizzle with oil. Season with salt and pepper and toss to coat. Pop the chicken tray on the top shelf and the broccoli on the middle shelf of the oven. Roast until the chicken is cooked and the broccoli tender, 15-20 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice and a pinch of salt, lower the heat to medium and pop a lid on the pan. 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).
In the meantime, peel and grate your ginger and garlic (or use a garlic press). Zest and half the lime. Chop the tomato into small pieces. Drain and rinse the lentils.
Heat a splash of oil in a large saucepan over medium heat. Once hot, pop the garlic and ginger into the pan. Cook for 2 mins, stirring occasionally, then pour in the carton of chopped tomatoes. Bring to the boil, then reduce the heat and simmer until slightly reduced and thickened, 5 mins. Add the peanut butter into the pan and stir to melt.
Once everything in the oven is cooked, set aside 2 portions of the chicken and broccoli (this will be for your lunch). Pop the remainder into the curry base, along with some of the cooking juices. Gently stir the curry, then season to taste with salt and pepper. Fluff up the rice with a fork and divide it between your plates. Spoon the peanut butter chicken curry on top, pop a wedge of lime on the side and dig in!
Mix the mango chutney and juice from the remaining lime in a small bowl, add 1 tbsp olive oil person and season to taste with salt and pepper. Pop the lentils, tomatoes, lime zest, rocket and remaining broccoli and chicken in a bowl. Toss to combine. Divide the dressing between your lunch boxes and refrigerate. When ready to eat, mix together and enjoy hot or cold!
