Warming Caribbean Chicken & Coconut Stew
with Sautéed Veg & Garlic Rice
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
This dish is sure to nip your craving for a creamy curry in the bud. With tasty chicken thigh as the base we've jam-packed this curry with all the veggie favourites and topped it off with a mild jerk style coconut curry. This is the best antidote to a chilly night.
Ingredients
1
Baby Broccoli
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mild Caribbean Jerk Seasoning
1
Carrot
330 g
Chicken Thigh
1 packet
Coconut Milk
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.)
2
Garlic
1
Zucchini
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
1.5 cup
water (for the rice)
2 cup
water
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 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 heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• While the rice is cooking, trim baby broccoli. Thinly slice carrot and zucchini into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, carrot and zucchini until tender, 5-6 minutes. Season to taste with salt and pepper. Transfer to a bowl.
• Meanwhile, cut chicken thigh into 2cm chunks.
Little cooks: Help rinse the veggies!
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through (no longer pink inside), 5-6 minutes. Reduce heat to medium, then add mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Add coconut milk, the water (for the chicken) and stock concentrate. Simmer until slightly reduced, 2-3 minutes.
• Return cooked veggies to the pan, then stir in baby spinach leaves and cook until wilted, 1-2 minutes. Season to taste.
• Divide garlic rice between bowls.
• Top with Caribbean chicken and coconut stew.
• Sprinkle with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the peanuts!
