Golden Chicken Curry
with Green Beans, Bell Peppers and Yellow Rice
The secret ingredient in this golden-hued rice is turmeric, which has powerful anti-inflammatory and anti-oxidant properties that may help our bodies fight against diseases.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Green Beans, trimmed
(Contains Mustard, Sulphites)
Chicken Broth Concentrate
Not included in your delivery
Wash and dry all produce.* In a medium pot, bring 1 1/2 cups salted water (double for 4 ppl) to a boil. Core, then cut the bell pepper(s) into thin strips. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 ppl).
Add the rice, a pinch of cardamom and a pinch of turmeric 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, 12-14 min. Meanwhile, in a medium bowl, coat the chicken with half the curry powder and a drizzle of oil. Season with salt and pepper.
Heat a large non-stick pan over medium heat. Add the chicken to the dry pan. Cook until golden-brown, 2-3 min per side. Transfer to a plate. (Don't worry if the chicken is not cooked through at this step!) Add a drizzle of oil, then the onions and bell peppers. Cook, stirring occasionally, until the peppers start to soften, 2-3 min.
Add the garlic, ginger and remaining curry powder to the pan. Cook for 1 min. Add the diced tomatoes, broth concentrate(s) and 1/4 cup water (double for 4 people). Bring to a boil over high heat, then reduce heat to medium-low. Add the chicken and beans. Simmer until the chicken is cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 175°F.**)
Meanwhile, roughly chop the cilantro. When the rice is finished cooking, fluff with a fork and stir in half the cilantro. Season with salt and pepper.
Divide the golden rice between bowls. Top with the chicken curry. Sprinkle with the remaining cilantro.