Coconut Chicken Curry
with coriander and lime
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Total
Cooking Time
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Onion
150 grams
Rice
1 sachet(s)
Vegetable Stock
5 grams
Coriander
1 sachet(s)
North Indian Style Spice Mix
320 grams
Irish Chicken Breast
1 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Carrot
1 pack(s)
Coconut Milk
½ unit(s)
Lime
1 pack(s)
Passata
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3325 kJ
Energy (kcal)795 kcal
Fat25 g
of which saturates16.7 g
Carbohydrate96.1 g
of which sugars20.2 g
Dietary Fiber7.6 g
Protein47.4 g
Salt2.6 g
Potassium167 mg
Calcium19.3 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rise to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, peel and grate the garlic.
- Halve, peel and finely chop the onion.
- Trim the carrot, quarter lengthways and chop widthways into small pieces.
- Stir the coconut milk or shake the packet to dissolve any lumps.
- Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with salt and pepper. Cook through, 3-6 mins each side IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the onion, carrot, garlic, chilli flakes (use less if you don't like spice) and North Indian spice mix. Cook until softened, 4-5 mins.
- Add the stock, coconut milk and passata.
4
- Simmer, covered, over medium-low heat, 10-12 mins.
- Loosen the sauce with a splash of water if necessary.
- Season to taste with salt and pepper.
5
- Roughly chop the coriander, stalks and all.
- Zest half the lime (use all for 4P and 6P). Cut into thick wedges.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken curry.
- Garnish with lime zest and coriander.
- Serve with lime wedges alongside for squeezing over.
