SuperQuick Creamy Chicken, Egg-and-Spinach Curry
with Yogurt Sauce, Almonds and Cilantro- Egg
- Almonds
- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Chicken breasts • Roma tomato • Basmati rice • Grade A egg • Yellow onion • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Almonds • Cilantro.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
56 g
Yellow Onion, chopped
2 unit(s)
Tomato
56 g
Baby Spinach
7 g
Cilantro
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
56 mL
Cream
(Contains: Milk)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Heat a medium non-stick pan over medium-high (use a large pan for 4 servings).
- While pan heats, cut tomatoes into 1/4-inch pieces.
- Snip off one corner of the package of almonds. Using a pan or rolling pin, roughly crush almonds until lentil-sized.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, onions, tomatoes and 1/4 tsp (1/2 tsp) sugar. Cook for 2-3 min, stirring often, until softened.
- While veggies cook, rougly chop spinach.
- Roughly chop cilantro.
- To the pan of veggies, add curry paste, cream, almonds and 1/2 cup (1 cup) water. Season with salt and pepper. Cook for 1-2 min, stirring often, until simmering.
- Sprinkle spinach over top, then season with salt and pepper.
- Crack eggs over spinach. Season with salt and pepper.
- Reduce heat to medium-low and cook 1-3 min, until eggs are set but slightly runny in the middle.**
- Fluff rice with a fork. Stir in half the cilantro.
- Thinly slice chicken.
- Divide rice between bowls.
- Top with eggs, sauce and chicken.
- Drizzle yogurt sauce over top.
- Sprinkle remaining cilantro over top.
If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
