Mild Satay Chicken Curry
with Fragrant Rice & Asian Greens- May contain traces of allergens
- Gluten
- Soy
- Wheat
This one is just like takeaway, only better and quicker! Satay seasoning and coconut milk are the stars of this dish, taking centre stage in creating the creamiest curry for the chicken and veggies to absorb. This one will be whipped up in a flash!
Ingredients
330 g
Chicken Thigh
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
2 packet
Asian Greens
1 packet
Coconut Milk
1 sachet
Satay Seasoning
(May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until
rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, roughly chop Asian greens.
• Cut chicken thigh into 2cm chunks.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Reduce heat to medium, then add satay seasoning and garlic paste and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, the vinegar and a splash of water until wilted and combined, 2-3 minutes. Season with salt and pepper to taste.
TIP: Chicken is cooked through when it is no longer pink inside!
• Divide rice and mild satay chicken curry between bowls to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, slice lime into wedges. Squeeze lime juice over curry. Tear over coriander and garnish with
crushed peanuts.
