Mumbai-Spiced Chicken & Veggie Curry
with Garlic Rice & Peanuts
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
With a 'just right' ratio of creaminess to acidity, this plump chicken curry is a real crowd-pleaser. The garlic rice is perfect for soaking up the coconutty sauce, and the crushed peanut garnish adds a subtle nutty flavour and extra texture.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coconut Milk
1 packet
Coriander
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.)
3
Garlic
1 sachet
Mumbai Spice Blend
1
Chicken Breast Strips
1 packet
Tomato Paste
1
Tomato
1 sachet
Vegetable Stock Pot
½ sachet
Curry Powder
Utensils
Cooking Steps
• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return saucepan with a dash of olive oil over medium heat. Add half the garlic and cook until fragrant, 1-2 minutes. Return cooked rice to the saucepan with the garlic and stir to combine. Remove from heat.
• Meanwhile, thinly slice carrot into half-moons. • Roughly chop tomato.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. Transfer to a bowl. TIP: The chicken is cooked when it is no longer pink inside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until softened, 3-4 minutes. • Add Mumbai spice blend, curry powder (see ingredients), tomato paste and remaining garlic. Cook until fragrant, 1-2 minutes.
• Add chopped tomato, coconut milk and vegetable stock powder and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove from heat. Stir through cooked chicken and baby spinach leaves. • Season with salt and pepper to taste. TIP: Add a splash of water to loosen the sauce, if needed.
• Divide garlic rice between bowls. Top with Mumbai chicken and tomato curry. • Sprinkle with crushed peanuts. Tear over coriander to serve. Enjoy!
