This chicken curry is just what we need to warm us up on cold winter nights. And we guarantee making this dinner will be faster than take-out.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sprouted Brown Rice
Chicken Broth Concentrate
Wash and dry all produce.* Rinse the rice. In a medium pot, combine the rice with 1 1/4 cups water (double for 4 ppl). Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 25-26 min. Remove the pot from the heat and let stand until the water has been absorbed, 2-3 min.
Meanwhile, peel and thinly slice the shallot(s) into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the shallot. Cook, stirring occasionally, until softened, 2-3 min. Add the chicken. Cook, stirring occasionally, until the chicken is golden-brown, 4-5 min.
Add the tandoori masala to the chicken and stir until fragrant, 1 min. Add the broth concentrate(s), tomatoes and 1 tsp sugar (double for 4 ppl). Reduce the heat to medium-low and simmer until the sauce thickens slightly, 10-15 min.
Meanwhile, roughly chop the cilantro. Zest, then juice the lemon. Into a small bowl, coarsely grate the cucumbers. Stir in 3 tbsp sour cream (double for 4 ppl) and 1 tsp lemon juice (double for 4 ppl). Season with salt. Set aside.
Fluff the rice with a fork. Stir in the lemon zest, half the cilantro and 2 tbsp lemon juice (double for 4 ppl). Season with salt and pepper. Remove the curry from the heat. Add the spinach and remaining sour cream. Stir until spinach wilts, 1-2 min. (TIP: If you stir in the sour cream when it's too hot, it may 'split' or separate from the curry.)
Divide the rice between bowls and top with the curry. Sprinkle with the remaining cilantro, dollop with the cucumber crema and drizzle over remaining lemon juice, if desired.