with Young Pea Pods, 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, lime and mild Indonesian style spice mix.
Utensils
Tags
Green Beans
80 grams
Diced British Chicken Breast
240 grams
Young Pea Pods
80 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, green beans and young pea pods, 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 ½ 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.
2612
kJ
Energy (kJ)
624
kcal
Energy (kcal)
18.9
g
Fat
14.4
g
of which saturates
71.4
g
Carbohydrate
7.9
g
of which sugars
5
g
Dietary Fibre
39.8
g
Protein
1.68
g
Salt
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