Spicy Chicken Curry in Richly Fragrant Coconut Sauce
over rice with coriander & bell pepper- Soja
- Gluten
- Tarwe
- Selderij
- May contain traces of allergens
Chicken thigh is a popular cut of chicken. The meat is darker and slightly fattier than the breast, making it more tender and flavourful!
Ingredients
½ piece
Bell pepper
90 milliliters
Coconut milk
5 milliliters
Soy sauce
(Contains: Soja, Gluten, 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
75 g
Quick-cook brown rice
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 12 - 15 minutes, then drain and set aside.
- 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 drizzle of sunflower oil in a large frying pan over medium-high heat.
- Fry the onion with the yellow curry spices for 1 minute.
- Stir in the chicken, the African-inspired spices, the bell pepper, the ginger paste, the chili pepper and the garlic.
- Fry for 5 minutes, seasoning to taste with salt and pepper.
- Deglaze the pan with the soy sauce (see Tip).
- Add the 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.
Tip: if you'd prefer it to be spicier, add some sambal from your pantry as preferred.
- Meanwhile, finely chop the coriander.
- Serve the rice on plates and top with the curry.
- Garnish with the coriander to finish.
