with roasted broccoli and rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Broccoli
1 unit(s)
Rice
150 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Scallion
2 unit(s)
Korma Curry Paste
1 sachet(s)
Tomato Paste
1 tin(s)
Vegetable Stock
1 sachet(s)
Tofu
180 grams
Coconut Milk
1 pack(s)
North Indian Style Spice Mix
2 sachet(s)
Diced Irish Chicken Breast
260 grams
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with pepper then toss to coat.
- Spread out in a single layer and roast on the top shelf of your oven until edges are slightly charred, 10-15 mins.
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a pan over high heat with a good glug of oil.
- Toss the chicken and tofu with half the North Indian spice, salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once hot, fry the tofu and chicken until browned, 6-8 mins.
- Season with salt and pepper.
- Add the onion to the pan and cook until softened, 4-5 mins.
- Stir in the garlic, korma paste, tomato paste and remaining North Indian spice mix. Cook, stirring, until fragrant, 1 min.
- Add 50ml water (per 2P) and ½ tsp sugar (per 2P) then stir in the stock.
- Bring to the boil and simmer until reduced by one-third, 4-5 mins.
- Stir in the coconut milk, the broccoli and the tofu and cook until piping hot, 1-2 mins.
- Taste the curry and add more salt, pepper or sugar if you feel it needs it.
- Loosen with a splash of water if it's thickened too much.
- Fluff up the rice with a fork then spoon into bowls.
- Top with the chicken and tofu curry and a sprinkling of scallion.
3793
kJ
Energy (kJ)
907
kcal
Energy (kcal)
31.6
g
Fat
17
g
of which saturates
98.5
g
Carbohydrate
16.5
g
of which sugars
8.5
g
Dietary Fiber
61.1
g
Protein
0
mg
Cholesterol
2.51
g
Salt
