Easy Indian-Style Chicken Breast
with Curry Sauce, Spinach Rice & Peanuts
- Milk
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This coconutty Indian-inspired dish might sound involved, but thanks to our Mumbai spice blend and mild curry paste, it's surprisingly simple. Enjoy! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bag
green beans
1
tomato
1
cucumber
1 tin
coconut milk
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
mild curry paste
1 packet
chicken breast
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
¼ cup
water
Utensils
Cooking Steps
• 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, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • Combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add chicken, turning to coat. • Drain cooked rice and return to saucepan. Add butter and baby spinach leaves. Stir to combine. Cover and set aside.
• Trim green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-6 minutes each side (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!
• 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 rice between bowls. Top with green beans and Indian-style chicken, pouring over any remaining curry sauce from the pan. • Top with crushed peanuts. Serve with tomato and cucumber salad.
