Easy Indian-Style Chicken

Name: Easy Indian-Style Chicken with Curry Sauce, Spinach Rice & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Cucumber; 330 g Chicken Thigh; 1 packet Mild Curry Paste; 1 packet Crushed Peanuts; 1 packet Baby Spinach Leaves; 1 packet Coconut Milk; 1 packet Basmati Rice; 1 sachet Mumbai Spice Blend; 1 Tomato

with Curry Sauce, Spinach Rice & Peanuts

4.0(605)

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Calories

:

763 kcal

Protein

:

42.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

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

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

Ingredients

Serving amount

1

Cucumber

330 g

Chicken Thigh

1 packet

Mild Curry Paste

1 packet

Crushed Peanuts

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

1 packet

Baby Spinach Leaves

1 packet

Coconut Milk

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 sachet

Mumbai Spice Blend

1

Tomato

Nutritional Values

Calories763 kcal

Energy (kJ)3190 kJ

Fat32.3 g

of which saturates19.2 g

Carbohydrate73.3 g

of which sugars9.6 g

Dietary Fibre10.1 g

Protein42.1 g

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Meanwhile, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add chicken thigh, turning to coat. • Drain cooked rice and return to saucepan. Add butter and baby spinach leaves. Stir to combine. Cover and set aside.

2

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, • 10-14 minutes (cook in batches if your pan is getting crowded). • Meanwhile, roughly chop tomato and cucumber. Transfer to a medium bowl. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

3

• 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.

4

• 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.