Mild Chicken & Veggie Curry
with Basmati Rice
There’s no need to call for takeaway when you can whip up this mild Indian curry with hardly any effort. It has a gentle creamy, tomato flavour that kids will love, with zucchini and baby spinach to add essential greens. With tender chicken and fluffy rice, get ready for a curry for the whole family.
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Ingredients
2 packet
basmati rice
1 unit
brown onion
1 unit
zucchini
3 clove
garlic
1 packet
chicken thigh
4 sachet
mild North Indian spice blend
(Contains Milk;)
1 box
diced tomatoes
1 bag
baby spinach leaves
½ tub
cooking cream
(Contains Milk;)
1 unit
carrot
1 pinch
chilli flakes
Not included in your delivery
olive oil
3 cup
water
40 g
butter
1 tbs
brown sugar
1 tsp
salt
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water to the boil. Add the basmati 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 until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the brown onion. Cut the carrot (unpeeled) into 0.5cm half-moons. Cut the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. TIP: If your pan is getting crowded, cook in batches for best results!
Return the large frying pan to a medium-high heat with an extra drizzle of olive oil. Add the onion and carrot and cook, stirring for 2-3 minutes, or until softened. Add the zucchini and garlic and cook for a further 2 minutes, or until fragrant. Add the butter to the pan and stir to melt. Once melted, add the mild North Indian spice blend and cook for 30 seconds, or until fragrant.
Return the chicken to the pan with any resting juices and add the salt, diced tomatoes and brown sugar. Simmer for 5-10 minutes or until slightly thickened. Add the baby spinach leaves and stir for 1-2 minutes, or until just wilted. Reduce the heat to low and add 1/2 tub cooking cream and mix well. Season to taste with salt and pepper. TIP: Add a dash more cream if you like a thinner curry, just be careful not to dilute the flavour too much.
Divide the basmati rice and mild chicken and veggie curry between bowls. Sprinkle a pinch of chilli flakes over the adult portions if you like.
TIP: For kids, follow our serving suggestion in the main photo
