Golden Chicken Curry
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Golden Chicken Curry

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.

Allergens:
Mustard
•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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

(Contains Mustard, Sulphites)

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*

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Nutrition Values

Energy (kJ)2874 kJ
Calories687 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate105 g
Sugar17 g
Dietary Fiber9 g
Protein48 g
Cholesterol141 mg
Sodium1132 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Garlic Press
•Measuring Cups
•Measuring Spoons
•Medium Pot
•Lid
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

PREP
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).

PREP CHICKEN
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.

COOK CHICKEN
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.

COOK CURRY
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.**)

FINISH RICE
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.

FINISH AND SERVE
6

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