Easy Indian Coconut Curry Chicken Breast
with Basmati-Spinach Toss
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 packet
Mild Curry Paste
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1
Tomato
1
Cucumber
1 packet
Coconut Milk
Cooking Steps
If you've swapped to chicken breast, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Flavour the chicken in the spice mixture, as above.
Heat the frying pan as above. Cook the chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• When chicken has 5 minutes remaining, reduce heat to low, then add mild curry paste. Cook, stirring, until fragrant, 1 minute. • Add coconut milk and the water and simmer, stirring, until thickened slightly, 1-2 minutes. • Remove from heat. Season to taste.
• Combine tomato and cucumber with a drizzle of white wine vinegar. Season to taste. • Divide spinach rice between bowls. Top with Indian-style chicken, pouring over any remaining curry sauce from the pan. • Top with crushed peanuts. Serve with tomato and cucumber salad.
