Bhuna-Style Chicken 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Green Curry Paste
(Contains Sulphites, Milk, Soy)
(Contains Sulphites, Wheat)
Not included in your delivery
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.Season with salt and pepper. Add ginger-garlic puree. Cook, stirring often, until fragrant, 1 min.
Add curry paste, chicken (and any juices from the plate), 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.** Add 2 tbsp butter and 1/4 tsp sugar (dbl both for 4ppl). 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.