with Tenderstem® Broccoli and Jasmine Rice
This Indonesian Spiced Fragrant Chicken Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Utensils
Tags
Tenderstem® Broccoli
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, cut the Tenderstem® broccoli into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and broccoli, 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!
2623
kJ
Energy (kJ)
627
kcal
Energy (kcal)
19.1
g
Fat
14.5
g
of which saturates
69.1
g
Carbohydrate
6.1
g
of which sugars
41.8
g
Protein
1.76
g
Salt
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