Indonesian Style Coconut Chicken Curry
with Sugar Snap Peas and Zesty Rice
This Indonesian Style Coconut Chicken 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.
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)
Garlic Clove
1 unit(s)
Lime
150 grams
Jasmine Rice
240 grams
Diced British Chicken Thigh
2 sachet(s)
Indonesian Style Spice Mix
180 milliliter(s)
Coconut Milk
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
80 grams
Sugar Snap Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
50 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Zest and halve the lime.
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. 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, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir in the Indonesian style spice mix and garlic. Cook, stirring, for 1 min.
Stir in the coconut milk, ketjap manis, soy sauce, sugar and water for the curry (see pantry for both amounts), then add the sugar snap peas and season with salt and pepper.
Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, the beans are tender and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the chicken curry is cooked, stir in half the lime juice.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork and stir through the lime zest.
When ready, share the zesty rice between your bowls.
Top with the chicken curry and serve with any remaining lime wedges for squeezing over.
Enjoy!
