Peanut Butter Chicken
with Indian Spiced Lentil, Broccoli & Chicken Salad
We love good Chicken and Rice and Turkey Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 491g KJ:1741.50 Kcal:419 Fat:13 Sat Fat:3 Carb: 25 Sugar: 15 Protein: 47 Salt: 1
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
150
Jasmine Rice
40
Mango Chutney
2
Medium Tomato
1
Broccoli
520
Diced Chicken Thigh
1
Finely Chopped Tomatoes
1
Garlic Clove
1
Lime
1
Peanut Butter
40
Wild Rocket
1
Ginger
1
Lentils
1
North Indian Style Spice Mix
Not included in your delivery
300
Water for the Rice
Nutritional information
Instructions
Chop the broccoli into florets (like small trees). Pop the chicken on a baking tray. Put the broccoli on another. Sprinkle the curry powder over both, then drizzle with oil. Season with salt and pepper and toss to coat. Pop the chicken tray on the top shelf and the broccoli on the middle shelf of the oven. Roast until the chicken is cooked and the broccoli tender, 15-20 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
In the meantime, peel and grate your ginger and garlic (or use a garlic press). Zest and half the lime. Chop the tomato into small pieces. Drain and rinse the lentils in a sieve.
Heat a splash of oil in a large saucepan over medium heat. Once hot, pop the garlic and ginger into the pan. Cook for 2 mins, stirring occasionally, then pour in the finely chopped tomatoes. Bring to the boil, then reduce the heat and simmer until slightly reduced and thickened, 5 mins. Add the peanut butter into the pan and stir to melt.
Once everything in the oven is cooked, set aside 2 portions of the chicken and broccoli (this will be for your lunch). Pop the remainder into the curry base, along with some of the cooking juices. Gently stir the curry, then season to taste with salt and pepper. Fluff up the rice with a fork and divide it between your plates. Spoon the peanut butter chicken curry on top, pop a wedge of lime on the side. Dig in!
Mix the mango chutney and juice from the remaining lime in a small bowl, add 1 tbsp olive oil person and season to taste with salt and pepper. Pop the lentils, tomatoes, lime zest, rocket and remaining broccoli and chicken in a bowl. Toss to combine. Divide the dressing between your lunch boxes and refrigerate. When ready to eat, mix together and enjoy hot or cold! Enjoy!
