Panang Chicken Curry

Panang Chicken Curry

Ready in 40 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, March 29, 2020.
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Ingredients

Chicken

  • 1 Panang chicken curry

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups boiling water

To Serve

  • Pinch of garlic chilli blend

Steps

  1. Preheat oven to 180°C. Bring a full kettle to the boil.
  2. Cook chicken. Remove plastic cover from chicken and cover with foil. Place on an oven tray and cook for 30-40 minutes, or until heated through. Stir halfway to ensure even cooking. Alternatively, spoon meal into a baking or casserole dish and cook at 200°C for about 25 minutes, until heated through.
  3. Cook rice. Place rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  4. Serve rice topped with chicken and garlic chilli blend.

Nutritional Information

Energy 2089 kj
499 kcal
Protein 31.3g
Carbohydrate 51.3g
Fat 17.5g