Ginger, Lime and Garlic Chicken Stew
with Spinach and Basmati Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Ginger, Lime and Garlic Chicken Stew in just 20 minutes for a delicious and speedy meal.
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
260
Diced British Chicken Breast
2
Garlic Clove
½
Lime
150
Basmati Rice
15
Ginger Puree
30
Tomato Puree
200
Coconut Milk
10
Chicken Stock Paste
40
Baby Spinach
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
c) Once hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Zest and halve the lime.
a) Once the water has boiled, pour into a large saucepan with 0.25 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.
a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.
b) Pour in the coconut milk (see ingredients for amount), chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir together.
c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.
a) Once thickened, stir in the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.
b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.
c) Taste and add more lime if needed and add a splash more water if it's a bit too thick.
a) Share the rice between your bowls and spoon the chicken stew on top.
b) Finish with a sprinkling of lime zest.
Enjoy!
