[Perfection Fresh] Korma-Style Double Chicken & Zingy Qukes
with Spinach Rice- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
3
Baby Cucumber
1 packet
Mild Curry Paste
1 packet
Baby Spinach Leaves
660 g
Chicken Tenderloins
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan. Stir in the butter and baby spinach leaves until well combined. Season to taste.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Quke. • In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken tenderloins and Mumbai spice blend, tossing until coated and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add mild curry paste and cook, until fragrant, 1 minute. Stir in coconut milk, the brown sugar and a splash of water, until heated through, 1-2 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide spinach rice between bowls. Top with chicken, korma sauce and zingy Qukes. Enjoy!
