Coconut Chicken Curry & Instant Rice
with Roasted Veggies & Crushed Peanuts
When you’re trying to answer that time long question “what’s for dinner” a curry is always a good go-to as a solution. This easy recipe will ensure you have a delicious coconut curry with instant rice and succulent chicken ready in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Zucchini
1 packet
Peeled & Chopped Pumpkin
1 packet
Baby Spinach Leaves
330 g
Chicken Thigh
1 sachet
mild sambal seasoning
1 packet
Coconut Milk
1 packet
Tomato Paste
1 sachet
Chicken Stock Pot
1 packet
Microwavable Basmati Rice
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.)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Cut zucchini into bite-sized chunks.
- Place peeled and prepped pumpkin and zucchini on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
• Meanwhile, cut chicken thigh into 2cm chunks. • When veggies have 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 pan to medium heat and add tomato paste and mild sambal seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, chicken stock pot and the water and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat then add roasted veggies and baby spinach leaves, stirring to combine. Season to taste.
• While curry is simmering, microwave basmati rice until steaming, 2-3 minutes. • Divide instant rice and coconut chicken curry between bowls. Garnish with crushed peanuts. Enjoy!
