Speedy Ginger, Lime and Garlic Coconut Chicken
with Spinach and Basmati Rice
Ready in less than 25 minutes, this Speedy Ginger, Lime and Garlic Coconut Chicken has it all. Layers of flavour with spices, garlic, lime and ginger make this fragrant bowl full of flavour. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
½ unit(s)
Lime
150 grams
Basmati Rice
15 grams
Ginger, Garlic & Lemongrass Puree
30 grams
Tomato Puree
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
c) Once hot, add the diced 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 (see ingredients for amount).
a) Once the water has boiled, pour into a large saucepan with 1/2 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, garlic & lemongrass puree and tomato puree. Cook for 1 min.
b) Pour in the coconut milk, 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 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 juice 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!
