Coconut Chicken Curry with Prawns
with lentils and coriander rice
A recipe conveniently customised just to your liking.
Tags:
Eat Me First
Allergens:
Crustaceans
•Cereals containing gluten
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
260 grams
Diced Irish Chicken Breast
1 unit(s)
Chilli
150 grams
Rice
160 grams
Prawns
(Contains: Crustaceans)
5 grams
Coriander
1 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Coconut Milk
1 sachet(s)
Garam Masala
1 pack(s)
Lentils
(Contains: Cereals containing gluten, May contain traces of allergens)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3620 kJ
Energy (kcal)865 kcal
Fat21.2 g
of which saturates15.4 g
Carbohydrate104.9 g
of which sugars15.3 g
Dietary Fiber10.2 g
Protein59.7 g
Salt4.3 g
Potassium129.3 mg
Calcium17.7 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
•Sieve
•Grater
•Pot with Lid
Cooking steps
1
- Pour 300ml cold salted water (per 2P) into a 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 from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, roughly chop the coriander (stalks and all).
- Just before serving, stir half the chopped coriander through the rice.
2
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli and discard the core and seeds. Finely chop.
- Drain and rinse the lentils in a sieve.
3
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry onion and prawns until softened, 4-5 mins.
- Add chicken and season with salt and pepper.
- Fry until browned, stirring occasionally, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Prawns are cooked on the outside and opaque in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to packaging used to keep it fresh. It will still taste delicious once cooked!
4
- Add the garlic, garam masala and North Indian spice mix to the chicken. Fry until fragrant, 1 min.
- Stir in the chilli (use less if you don't like spice), lentils, coconut milk, chopped tomatoes and ¼ tsp sugar (per 2P).
- Simmer gently until the sauce has thickened and the chicken is cooked through, 12-14 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Stir every so often to prevent sticking.
5
- Season the curry to taste with salt and pepper.
- Add a splash of water if you feel it's become too thick.
6
- Spoon the rice into one side of your bowls.
- Serve the chicken and prawn curry alongside.
- Garnish with a sprinkling of the remaining coriander.
