Caribbean Chicken & Coconut Curry

Name: Caribbean Chicken & Coconut Curry with Spinach-Cauli Rice & Almonds
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 carrot; 1 red onion; 3 clove garlic; 1 packet chicken breast; 1 tin coconut milk; 1 tbs brown sugar; ¼ cup water; 1 packet cauliflower rice; 1 bag baby spinach leaves; 1 sachet chicken-style stock powder; 1 packet flaked almonds; 1 sachet mild Caribbean jerk seasoning

with Spinach-Cauli Rice & Almonds

4.0(265)

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Calories

:

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Protein

:

40.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Not Suitable for Coeliacs

Under 30g carbs

Climate Superstar

Allergens:

Almond
May contain traces of allergens
Milk
Peanuts
Sesame
Soy
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

This dish is sure to nip your craving for a creamy curry in the bud, all while keeping your carb intake in check, thanks to the handy cauli rice; together with the baby spinach, it soaks up all the deliciousness just as well as regular rice would. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

carrot

1

red onion

3 clove

garlic

1 packet

chicken breast

1 tin

coconut milk

1 packet

cauliflower rice

1 bag

baby spinach leaves

1 sachet

chicken-style stock powder

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

1 tbs

brown sugar

¼ cup

water

Nutritional Values

Energy (kJ)2041 kJ

Fat22.6 g

of which saturates14.3 g

Carbohydrate28.1 g

of which sugars21.5 g

Protein40.9 g

Sodium1360 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Thinly slice carrot into half-moons. Thinly slice red onion. Finely chop garlic. • Cut chicken breast into 2cm chunks.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and onion until softened, 4-5 minutes. • Add mild jerk Caribbean spice blend and 1/2 the garlic and cook until fragrant, 1 minute. • Return chicken (plus any resting juices!) to the pan, then add coconut milk, the brown sugar and the water. Reduce heat to medium and cook until slightly thickened, 3-4 minutes.

4

• Meanwhile, heat a medium frying pan over high heat with a drizzle of olive oil. • Cook cauliflower rice until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute.

5

• Remove pan from heat. • Stir in baby spinach leaves and chicken-style stock powder until spinach is wilted, 1-2 minutes. • Season to taste. Remove from heat.