Sri Lankan Parippu and Kale Mallum with Chicken
with fluffy riceCalories
:
980 kcalProtein
:
58.5g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Allergens:
- Mustard
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- May contain traces of allergens
- Mustard
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Lentils
(May be present: Spelt (wheat), Wheat, Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye)
1 pack(s)
Coconut Milk
2 unit(s)
Garlic
1 unit(s)
Onion
160 grams
Kale
1 unit(s)
Leek
1 unit(s)
Lime
2 sachet(s)
Curry Powder
(May be present: Spelt (wheat), Cereals containing gluten, Kamut (wheat), Mustard, Oats, Rye, Wheat, Barley, Khorasan (wheat), Milk)
1 unit(s)
Shallot
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4100 kJ
Energy (kcal)980 kcal
Fat32.6 g
of which saturates17 g
Carbohydrate115.9 g
of which sugars13.3 g
Dietary Fiber40.8 g
Protein58.5 g
Salt3.5 g
Trans Fat0.1 g
Potassium468.8 mg
Calcium96.5 mg
Iron1.3 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 your delivered box.
Utensils
•Sieve
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Rinse the rice 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 from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the leek and halve lengthways. Thinly slice widthways.
- Halve, peel and chop the onion into small pieces.
- Strip the leafy part of the kale from the stem. Discard the stems.
- Halve, peel and finely slice the shallot. Drain and rinse the lentils in a sieve.
- Peel and thinly slice the garlic. Quarter the lime.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the onion until slightly softened, 2-3 mins.
- Add half the curry powder and fry until fragrant, 30 secs.
- Add lentils, coconut milk and 200ml water (per 2P) bring to a boil, reduce heat to medium, cover with a lid and simmer, 15-20 mins.
- Meanwhile, slice through the chicken to make thin steaks. Season with salt, pepper and remaining curry powder. Fry until cooked 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.
4
- Place a separate pan over medium-high heat with a drizzle of oil.
- Add the kale, leek and a generous squeeze of lime juice. Cook for 3-4 mins.
- Season to taste with salt and pepper.
- Once cooked, remove from the pan and cover to keep warm.
5
- Return the now empty pan to medium-high heat with a drizzle of oil.
- Add the shallot and garlic and cook until golden, 3-4 mins.
TIP: Watch them carefully to ensure they don't burn.
6
- Divide the rice, lentils and kale between bowls.
- Spoon the fried shallot garlic 'tarka' over the lentils.
- Arrange the chicken on top.
- Serve with any remaining lime wedges on the side.
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