Smart Chicken and Spinach Coconut Curry
with Garlic Bulgur
This coconut chicken curry is creamy and spicy, plus you'll love the hints of garlic and ginger! A hearty bed of garlicky bulgur provides a delicious change of pace from the usual rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
2 unit
Garlic, cloves
56 g
Red Onion
1 tbsp
Indian Spice Blend
2 tbsp
Spicy Curry Paste
½ cup
Bulgur Wheat
(Contains Wheat)
56 g
Baby Spinach
7 g
Cilantro
165 mL
Coconut Milk
1 unit
Chicken Broth Concentrate
1 unit
Chili Pepper
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop spinach. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Heat a medium pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 1 min. Add half the garlic. Cook, stirring often, until fragrant, 1 min. Add half the broth concentrate, 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat.
Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Meanwhile, heat a large pot over medium-high heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 30 sec.Add onions, remaining garlic, Indian Spice Mix, chicken and 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until chicken is cooked through, 4-5 min.** Season with salt and pepper.
Add curry paste, coconut milk, remaining broth concentrate and 1/4 cup water (dbl for 4 ppl) to the pot with chicken. Bring to a boil over high. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste. Remove from heat. Add spinach. Stir until wilted, 1-2 min.
Fluff bulgur with a fork. Divide bulgur between bowls. Top with chicken curry. Sprinkle with cilantro and some chilis, to taste.
