Vietnamese Chicken

Name: Vietnamese Chicken and Mushroom Ca-Ri Ga with Brown Rice
Total time: 35 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 Chicken Stock Pot; 1 Lemongrass; 150 Brown Basmati Rice; 1 Leek; 1 Closed Cup Mushrooms; 2 British Chicken Breasts; 1 Garlic Clove; 1.5 Curry Powder Mix; 200 Coconut Milk; 50 Water; 1 Coriander; 1 Lime

and Mushroom Ca-Ri Ga with Brown Rice

Recipe Development TeamPublished on February 15, 2017

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Tags:

Spicy

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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Chicken Stock Pot

Lemongrass

150

Brown Basmati Rice

Leek

Closed Cup Mushrooms

British Chicken Breasts

Garlic Clove

1.5

Curry Powder Mix

200

Coconut Milk

Coriander

Lime

Not included in your delivery

Water

Nutritional information

Energy (kJ)3389 kJ

Energy (kcal)810 kcal

Fat34 g

of which saturates20 g

Carbohydrate71 g

of which sugars12 g

Protein53 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Grater

•Grill Pan

•Bowl

Cooking Instructions and Tips

Put a large saucepan of water on to boil on medium-high heat with half the chicken stock pot. Bash the lemongrass with a rolling pin or frying pan and cut it in half widthways. Add half of it to the stock. Once the stock is boiling, add the rice. Cook at a rapid boil for 30 mins, or until soft. TIP: Add more water if it all evaporates.

Meanwhile, remove the top and bottom from the leek, cut in half lengthways and thinly slice into half moons. Cut each mushroom into four or five slices. Peel and grate the ginger and garlic. Cut the remaining lemongrass in half lengthways and then thinly slice. Chop the chicken into 2cm chunks.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the chicken. Cook until browned, 4-5 mins. Add the leek and mushrooms to the pan. Cook until the leek are soft and the mushrooms brown, 5-6 mins.

Add the ginger, garlic and lemongrass to the pan along with the curry powder. Stir together and cook for 1 minute. Add the coconut milk, curry leaves, the remaining stock pot and the water (amount specified in the ingredient list). Bring to a simmer and leave to bubble away for 5-7 mins to let the flavours develop. This is your curry! TIP: The chicken is cooked when it is no longer pink in the middle.

While the curry cooks, roughly chop the coriander (both leaves and stalks). Once it is ready, squeeze in half the lime juice, taste and then add more lime juice, salt and pepper if necessary. Stir in half the coriander.

When the rice is cooked, drain through a sieve and discard the lemongrass. Spoon into deep bowls and ladle the curry on top. Sprinkle over the remaining coriander and enjoy!