Seared Chicken & Fragrant Coconut Sauce
with Garlicky Greens
It's chicken thigh, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent chicken to new heights. With a generous helping of garlicky greens, it's all you need to create a meal fit for royalty!
Ingredients
2
Garlic
330 g
Chicken Thigh
1
Broccoli
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1
Silverbeet
1 packet
Trimmed Green Beans
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Roughly chop baby spinach leaves. Trim green beans. Thinly slice carrot into sticks. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add baby broccoli, carrot and green beans and cook, tossing, until softened, 5-6 minutes. • Add spinach and garlic and cook until wilted, 1-2 minutes. Set aside on serving plates. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.
• Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend, stirring until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer until bubbling, 2-3 minutes.
• Divide seared chicken between plates with the garlicky greens. • Spoon over Mumbai coconut sauce to serve. Enjoy!
