Burmese Chicken Curry with Brown Rice

Burmese Chicken Curry with Brown Rice

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 21, 2019.
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Ingredients

RICE

  • 1 pack brown rice
  • 250g frozen peas

CURRY

  • 1 carrot, grated
  • 200g kumara, diced 1cm
  • 1/2-1 pack Burmese curry paste
  • 1 pack ground almonds
  • 2 cups chicken stock
  • 2 tomatoes, diced 1cm
  • 1 pack lean chicken breasts, diced 2cm
  • 3 tsp cornflour
  • 1 tsp soy sauce

TO SERVE

  • 1/2 bunch coriander leaves, picked

Steps

  1. Bring a pot of hot salted water to the boil.
  2. Cook rice. Cook rice in boiling water for 25-30 minutes, until tender. Add peas for final 3 minutes of cook time. Drain and return to pot. Keep warm.
  3. Prep & cook curry. Heat 3/4 tsp oil in a pot on medium-high heat. Cook carrot, kumara, curry paste and almonds for 3-4 minutes, until starting to soften. Add stock, tomatoes and 1/2 tsp salt and bring to a simmer.
  4. Simmer for 7 minutes on low. After 7 minutes add chicken and cornflour and cook for 7-8 minutes, until chicken is cooked through and curry has thickened. Stir through soy sauce and season to taste.
  5. Serve rice topped with chicken curry and coriander.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 40.7g
Carbohydrate 48.6g
Fat 8.9g