Fijian Coconut Chicken and Green Bean Curry
with Toasted Coconut Rice- Soy
- Mustard
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Egg
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Triticale
Ingredients: Chicken thighs • Coconut milk (coconut extract, water) • Green beans • Basmati rice • Red onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Cilantro • Shredded coconut.
Ingredients
270 g
Chicken Thighs
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Coconut Milk
7 g
Cilantro
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 tbsp
Shredded Coconut
(May be present: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)
1 unit(s)
Red Onion
170 g
Green Beans
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then halve onion. Cut half the onion into 1/4-inch pieces.
- Heat a medium pot over medium-high. When the pot is hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add rice and chopped onions. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut remaining onion into 1/2-inch slices.
- Trim green beans, then cut into 1-inch pieces.
- Pat chicken dry with paper towels. Season with salt, pepper and 1 tsp (2 tsp) Indian Spice Blend. (TIP: If you don't like things spicy, omit the spice mix on chicken!)
- Heat a large non-stick pan over medium. When hot, to the dry pan, add coconut. Toast for 1-2 min, stirring often, until golden. (TIP: Keep your eye on coconut so it doesn't burn!)
- Transfer toasted coconut to a plate.
- In the same pan, increase heat to medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates and beans are tender-crisp. Season with salt and pepper.
- Transfer to a medium bowl.
- To the same pan, add 1 tbsp (2 tbsp) oil.
- Add chicken. Cook for 2-3 min per side, until chicken is golden.
- Add onions. Cook for 1-2 min, until fragrant.
- Add ginger-garlic puree, coconut milk, chicken stock powder, 1/4 cup (1/2 cup) water and remaining Indian Spice Blend. (TIP: Use only half the spice mix if not used on chicken.) Stir to combine. Bring to a boil.
- Once boiling, reduce heat to medium. Cook 5-6 min, stirring occasionally, until chicken is cooked through.**
- Add beans. Cook for 2-3 min, stirring occasionally, until warmed through. Season with salt and pepper.
- While curry simmers, roughly chop or tear cilantro.
- Fluff rice with a fork. Stir in half the cilantro.
- Divide rice between bowls.
- Top with chicken curry.
- Sprinkle toasted coconut and remaining cilantro over top.
