with sprinkled scallion and fluffy rice
A recipe conveniently customised just to your liking.
Utensils
Tags
Mushrooms
150 grams
Onion
1 unit(s)
Scallion
2 unit(s)
Diced Irish Chicken Breast
260 grams
Rice
150 grams
Honey
1 sachet(s)
Vegetable Stock
1 sachet(s)
North Indian Style Spice Mix
2 sachet(s)
Garlic
2 unit(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Coconut Milk
1 pack(s)
Rogan Josh Curry Paste
1 sachet(s)
Peas
120 grams
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- 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 and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, cook the chicken, onion and mushrooms until browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once the veg has softened, add the garlic and North Indian spice mix.
- Cook, stirring continuously, for 1 min.
- Pour in 50ml water (per 2P) along with the stock and chopped tomatoes.
- Stir in the coconut milk and simmer until thickened, stirring occasionally, 8-10 mins.
- Loosen with a splash of water if necessary.
- Stir through the peas, rogan josh paste and honey. Taste the curry, adding salt, pepper and sugar if you feel it needs it.
- Fluff up the rice with a fork and divide between bowls.
- Top with pea and mushroom curry.
- Finish with a sprinkling of sliced scallion.
3465
kJ
Energy (kJ)
828
kcal
Energy (kcal)
23.2
g
Fat
15.4
g
of which saturates
105.3
g
Carbohydrate
24.9
g
of which sugars
6.8
g
Dietary Fiber
49.1
g
Protein
0
mg
Cholesterol
3.77
g
Salt
