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.
Indian Spice Blend
Spicy Curry Paste
Chicken Broth Concentrate
Red Chili Pepper
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.