Chicken Curry in Spicy Coconut Sauce

Name: Chicken Curry in Spicy Coconut Sauce over rice with bell pepper & fresh coriander
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g Jasmine rice; 1 piece Bell pepper; 180 milliliters Coconut milk; 10 milliliters Soy sauce; 1 sachet(s) African-inspired spice mix; 1 can Tinned cherry tomatoes; 10 g Fresh coriander; 50 g Chopped onion; 1 sachet(s) Yellow curry spices; 2 piece Garlic; ½ piece Red chili pepper; 10 g Ginger paste; 200 g Chicken thigh strips with kebab spices; ½ piece Low sodium vegetable stock cube; 1.5 tablespoon Sunflower oil; 1 teaspoon Sugar; to taste Salt and pepper

over rice with bell pepper & fresh coriander

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Chicken thigh is considered the tastiest cut of chicken. In this recipe, it's pre-cut, so you can put this curry on the table in just 15 minutes!

Tags:

Extra Veggies

Allergens:

Soja

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

75 g

Jasmine rice

½ piece

Bell pepper

90 milliliters

Coconut milk

5 milliliters

Soy sauce

(Contains: Soja, Tarwe)

½ sachet(s)

African-inspired spice mix

½ can

Tinned cherry tomatoes

5 g

Fresh coriander

(May be present: Selderij)

25 g

Chopped onion

½ sachet(s)

Yellow curry spices

1 piece

Garlic

¼ piece

Red chili pepper

5 g

Ginger paste

100 g

Chicken thigh strips with kebab spices

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

¾ tablespoon

Sunflower oil

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3143 kJ

Calories751 kcal

Fat31.4 g

Saturated Fat17 g

Carbohydrate81.6 g

Sugar14.8 g

Dietary Fiber9 g

Protein30 g

Salt3.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan

•Large Frying Pan

Cooking Steps

Boil plenty of water in a pot or saucepan (or use a kettle to save time) and crumble in the stock cube (see pantry for amount). Cook the rice for 12 - 15 minutes, then drain and set aside.
In a bowl, combine the chicken with the African-inspired spices and a drizzle of sunflower oil.
Season with salt and pepper, then set aside to marinate. Crush or mince the garlic and cut the bell pepper into strips.
Deseed and finely chop the red chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

Heat a light drizzle of sunflower oil in a large frying pan over medium-high heat.
Fry the onion with the yellow curry spices for 1 minute, then add the chicken, bell pepper, ginger paste, chili pepper and garlic.
Mix well and fry for 4 - 6 minutes, then deglaze with the soy sauce (see Tip).

Tip: if you'd prefer it to be spicier, add some sambal from your pantry as preferred.

Add the tinned cherry tomatoes, the coconut milk and the sugar.
Mix well and allow to simmer for 3 - 4 minutes, then season to taste with salt and pepper.
Meanwhile, finely chop the coriander.

Did you know... tinned cherry tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe provides more than 300g of vegetables, plus it only takes 15 minutes to prepare!