This fresh, fragrant curry gets it’s flavour from a delicious Bangladeshi curry powder. A mild yet tasty base of ginger, garlic, mild chili powder and spices is revived with fresh lime and creamy crema, all on a bed of pillowy rice. Divine!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Bangladeshi Curry Powder
Vegetable Broth Concentrate
Prep: Wash and dry all produce. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Peel and mince 1 tbsp ginger (double for 4 people). Cut the lime into wedges. Roughly chop the mint leaves. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil
Make the curry: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onion, curry powder and as much spicy chili powder as you like. Cook, stirring occasionally, until the onion softens, 3-4 min. Add the chicken, garlic and all but 1/4 tsp ginger. Cook, stirring occasionally, until the chicken is golden-brown, 4-5 min.
Add the broth concentrate(s), zucchini, cauliflower and 21/2 cups water (double for 4 people). Season generously with salt and pepper. Reduce the heat to medium-low and simmer until the sauce thickens slightly, 10-12 min.
Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
Make the mint chutney: Meanwhile, in a small bowl, combine the mint, sugar, remaining 1/4 tsp ginger, squeeze of 2 lime wedges and a drizzle of oil. Season with salt.
Finish and serve: Remove the curry from the heat and stir in the sour cream. Season with salt and pepper. Divide the rice between bowls and top with a hearty scoop of curry. Serve with mint chutney and squeeze of a lime wedge, if desired. Enjoy!