Fragrant Chicken Coconut Curry
with Baby Spinach and Easy Zesty Rice
Tonight, we bring the warm flavours of Zanzibar to your dinner table! This fragrant curry is flavoured with a special blend sourced by our wonderful friends at Seasoned Pioneers. It's a mixture of paprika, coriander, cinnamon and chilli designed to evoke balmy African nights.
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
Echalion Shallot
2
Garlic Clove
1
Coriander
150
Basmati Rice
280
Diced Chicken Breast
2
Zanzibar Style Curry Powder
(Contains Mustard)
200
Coconut Milk
10
Chicken Stock Paste
½
Lime
100
Baby Spinach
Not included in your delivery
300
Water for the Rice
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken and shallot. Season with salt and pepper and cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Add the garlic, Zanzibar style curry powder (add less if you don't like heat) and half the coriander to the chicken. Stir-fry until fragrant, 1 min. Stir in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer gently. Cook until the chicken is cooked through and the curry has thickened slightly, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Add a splash more water if the curry looks a bit dry.
Meanwhile, zest and halve the lime. When the rice is ready, fluff it up with a fork and stir through the lime zest.
Once the curry is cooked, add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Then, squeeze in some lime juice and season with salt and pepper. Taste and add more lime, salt or pepper if needed. Spoon the rice into bowls, top with the fragrant chicken curry and finish with a sprinkling of the remaining coriander. Enjoy!
