Coriander Chicken Thigh Coconut Curry
with Spinach and Basmati Rice
This Coriander Chicken Thigh Coconut 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.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 bunch(es)
Coriander
200 milliliter(s)
Coconut Milk
1 sachet(s)
Curry Powder Mix
3 unit(s)
British Chicken Thighs
150 grams
Basmati Rice
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
1 sachet(s)
Mustard Seeds
(Contains Mustard)
½ unit(s)
Lime
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the coriander (or use a food processor if you have one). Zest and halve the lime (see ingredients for amount).
In a medium bowl, combine the coconut milk, garlic, curry powder mix, coriander and half the lime juice. Mix together, then transfer 1 tbsp per person of the coconut mixture to another medium bowl along with the chicken thighs.
Season with salt and pepper, then mix well. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, lay the marinated chicken onto a foil lined baking tray.
Roast on the middle shelf until brown and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove from the oven and set aside to rest for a couple of mins.
While the chicken is in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the onion to the pan and cook until softened, 8-10 mins.
Add the mustard seeds and cook until they start to pop, 1-2 mins, then pour in the remaining coconut mixture, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Season with pepper, then bring to the boil. Reduce the heat to medium-low and simmer, 10-15 mins.
While everything's cooking, roughly chop the spinach with some scissors.
Once the sauce is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and squeeze in the remaining lime juice. Taste and add salt and pepper if needed.
When everything's ready, cut the chicken into 2cm thick slices.
Fluff up the rice with a fork, then share between your bowls.
Top with the sliced chicken and spoon over the curry sauce to finish.
Enjoy!
