Chennai Chicken Curry
with Basmati Rice and Roasted Peanuts
Cooking Steps
Add the water (for the rice) to a medium saucepan and bring to the boil. Rinse the basmati rice well. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
Chop the free-range chicken thigh into 2 cm chunks. Finely chop the brown onion. Chop the zucchini into 1 cm chunks. Peel and crush the garlic.
Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the chicken and cook for 4-5 minutes, or until browned. Season with a pinch of salt and pepper. Remove from the pan and set aside on a plate (the chicken will continue cooking in step 5).
Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 3-4 minutes, or until softened. Add the zucchini and cook for 3 minutes, or until lightly browned. Add the Chennai curry paste and garlic and cook for 1 minute, or until fragrant.
Add the diced tomatoes, chicken and salt (use suggested amount). Bring to the boil, then reduce to a simmer for 5 minutes, or until the zucchini has softened. Stir through the baby spinach leaves until slightly wilted. TIP: Scrape the bottom of the pan with your wooden spoon to recover any tasty aromatics stuck to the bottom. Season to taste with a pinch of salt and pepper.
Divide the basmati rice and Chennai chicken curry between bowls. Top with the roasted cashews. Enjoy!
