with Green Beans and Jasmine Rice
Ready in just 15 minutes, our Easy Peasy Fragrant Chicken Curry is lightly spiced but fully delicious. Layers of flavour are built through ginger, garlic, lemongrass and mild Zanzibar style curry powder. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Utensils
Tags
Green Beans
80 grams
Diced British Chicken Breast
240 grams
Jasmine Rice
150 grams
Lime
1 unit(s)
Tomato Puree
30 grams
Ginger Puree
15 grams
Indonesian Style Spice Mix
1 sachet(s)
Coconut Milk
180 milliliter(s)
Chicken Stock Paste
10 grams
Sugar
0.5 tsp
- Boil a half-full kettle.
- While it boils, trim the green beans. Cut into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and green beans, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- While the rice cooks, quarter the lime.
- Stir the tomato puree, ginger puree, Indonesian style spice mix, coconut milk, chicken stock paste and sugar (see pantry) into the frying pan.
- Lower the heat. Simmer, 3-4 mins. IMPORTANT: Cook the chicken so there's no pink in the middle.
- Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
- Once the rice is cooked, drain. Share between your bowls.
- Spoon over the chicken curry.
- Serve with any remaining lime quarters for squeezing over.
Enjoy!
2605
kJ
Energy (kJ)
623
kcal
Energy (kcal)
19
g
Fat
14.4
g
of which saturates
69.4
g
Carbohydrate
6.5
g
of which sugars
3.9
g
Dietary Fibre
40.9
g
Protein
1.76
g
Salt
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