Bhuna-Style Chicken Breast Curry
with Basmati Rice
This tomato-based curry over basmati rice is just what you need! It's filled with veggies and juicy chicken, and sure to warm your bones this winter season!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
370 mL
Crushed Tomatoes
113 g
Yellow Onion
¾ cup
Basmati Rice
200 g
Green Bell Pepper
2 tbsp
Green Curry Paste
(Contains Sulphites, Milk, Soy)
2 tbsp
Ginger-Garlic Puree
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces.
Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring often, until golden-brown all over, 3-4 min. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook stirring often, until veggies soften slightly, 2-3 min. Add ginger-garlic puree. Cook, stirring often, until fragrant, 1 min.
Add curry paste, chicken, crushed tomatoes and 1/4 cup water (dbl for 4 ppl). Bring to a simmer, then reduce heat to medium. Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 4-5 min.** Season with salt and pepper, to taste.
Fluff the rice with a fork. Divide rice between bowls. Top with curry. Sprinkle crispy shallots over top.
