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.
Ingredients
280 g
Chicken Thighs
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*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
