Indonesian Style Coconut Diced Chicken Breast Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Indonesian Style Coconut Diced Chicken Breast Curry

Indonesian Style Coconut Diced Chicken Breast Curry

with Courgette and Zesty Rice

This Indonesian Style Coconut Diced Chicken Breast 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.

Tags:
Family Friendly
Spicy
Allergens:
Soya

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

1

Courgette

(May contain Celery)

1

Garlic Clove

1

Lime

150

Jasmine Rice

260

Diced Chicken Breast

2

Indonesian Style Spice Mix

200

Coconut Milk

25

Ketjap Manis

(Contains Soya)

Not included in your delivery

300

Water for the Rice

50

Water for the Curry

sideBannerName

Nutritional information

Energy (kJ)2809 kJ
Energy (kcal)671 kcal
Fat20.6 g
of which saturates16.9 g
Carbohydrate80.4 g
of which sugars12.8 g
Protein41.3 g
Salt1.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Medium Saucepan
Lid
Large Frying Pan

Instructions

Get Prepped
1

Halve, peel and chop the shallot into small pieces.

Trim the courgette, then quarter lengthways. Chop widthways into small pieces.

Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges.

Cook the Rice
2

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).

Start the Curry
3

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. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the shallot and cook until softened, 4-5 mins.

Stir in the Indonesian style spice mix and garlic. Cook, stirring, for 1 min.

Simmer the Sauce
4

Stir in the coconut milk, water for the curry (see pantry for amount) and courgette, then season with salt and pepper.

Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, the courgette is tender and the chicken is cooked through, 8-10 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish Up
5

When the curry is cooked, stir in the ketjap manis, a squeeze of juice from a lime wedge and half the coriander.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Fluff up the rice with a fork and stir through the lime zest.

Serve
6

When ready, share the rice between your bowls.

Top with the chicken curry and serve with the remaining lime wedges for squeezing over.

Enjoy!