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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
2 unit(s)
Garlic, cloves
1 unit(s)
Red Onion
10 g
Indian Spice Mix
(May contain traces of: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
2 tbsp
Spicy Curry Paste
½ cup
Bulgur Wheat
(Contains: Wheat)
56 g
Baby Spinach
7 g
Cilantro
1 unit(s)
Coconut Milk
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Chili Pepper
Not included in your delivery
¼ tsp
Sugar*
0.63 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
