Sweet Coconut Chicken and Pea Curry
With Fluffy Garlic Ginger Basmati Rice- Wheat
- Milk
- Mustard
- Milk
- Fish
- Gluten
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- May contain traces of allergens
- Peanuts
- Triticale
Easy peasey chicken curry is on the menu! Curry paste is tempered with silky coconut milk for young foodies.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Coconut Milk
2 tbsp
Curry Paste
(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
¾ cup
Basmati Rice
(May contain traces of: Mustard, Milk, Fish, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, Peanuts)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Soy, Sulphites)
56 g
Green Peas
7 g
Cilantro
1 tbsp
Shredded Coconut
(May contain traces of: Mustard, Milk, Fish, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, Peanuts, Triticale)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Milk, Soy, Sesame, Sulphites, Tree nuts, Peanuts)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Wash and dry all produce. - To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Pat chicken dry with paper towels. Season with half the Cream Sauce Spice Blend, salt and pepper.
- Heat large non-stick pan over medium heat.
- When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min.
- Transfer to a plate.
- In the same pan, heat 1 tbsp (2 tbsp) oil, then add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet Roast in the middle of the oven for 10-12 min, until cooked through.**
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl to melt. Add curry paste, remaining Cream Sauce Spice Blend and Garlic-Ginger Puree. Cook for 30 sec, stirring constatnly until fragrant.
- Add 1/2 cup (1 cup) water, peas and coconut milk. Cook for 4-5 min, until slightly thickened.
- Remove the pan from heat, then season with salt and pepper, to taste.
- Meanwhile, roughly chop cilantro.
- Once chicken is cooked, thinly slice.
- Add chicken and any juices to the pan with curry sauce. Stir to combine.
- Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter and half the cilantro.
- Divide the rice between bowls.
- Top with chicken curry.
- Top with toasted curry and remaining cilantro.
