Bengal Chicken, Chickpea & Veggie Curry
with Garlic Rice & Coriander- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
This hearty, Bengali-inspired chicken curry makes the most of mild and warming spices, which are brought together with creamy coconut milk and a healthy sprinkle of vibrant coriander. *Unfortunately, this week’s chickpeas were in short supply, so we’ve replaced them with lentils. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
brown onion
1 bag
coriander
4 clove
garlic
1 packet
chicken breast
1 bag
green beans
½ packet
coconut milk
1
capsicum
½
Long Chilli (Optional)
1 box
lentils
1 packet
Bengal curry paste
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
1.5 cup
water (for the rice)
⅓ cup
water (for the curry)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. 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!
• Thinly slice brown onion. • Thinly slice capsicum. • Trim and halve green beans. • Thinly slice long chilli (if using). • Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing until browned and cooked through, 4-5 minutes. Transfer to a bowl. • Cook onion and capsicum until softened, 3-4 minutes. Add green beans and lentils and cook until almost tender, 3-4 minutes. • Reduce heat to medium-high. Add Bengal curry paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes. • Add the brown sugar, coconut milk, cooked chicken (and any chicken resting juices) and the water (for the curry). Simmer until thickened slightly, 2-4 minutes.
• Divide garlic rice between bowls. Top with Bengali chicken and chickpea curry. • Tear over the coriander leaves. • Sprinkle with chilli to serve. Enjoy!
