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Golden Chicken Curry

Golden Chicken Curry

with Green Beans, Bell Peppers and Yellow Rice

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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.

Allergens:Mustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

227 g

Red Bell Pepper

10 g

Garlic

30 g

Ginger

170 g

Green Beans, trimmed

10 g

Cilantro

1 tbsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

170 g

Basmati Rice

1 g

Ground Cardamom

¼ tsp

Turmeric

1 can

Diced Tomatoes

1 unit

Chicken Broth Concentrate

56 g

Red Onion

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2874 kJ
Calories687 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate105 g
Sugar17 g
Dietary Fiber9 g
Protein48 g
Cholesterol141 mg
Sodium1132 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Measuring Spoons
Medium Pot
Lid
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.**)

5

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.

6

Divide the golden rice between bowls. Top with the chicken curry. Sprinkle with the remaining cilantro.