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Chicken Curry with Basmati Rice
Ready in 25 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 6, 2016.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 6, 2016.
Use paper towels to pat chicken dry. This will ensure the curry is of a creamy consistency
Ingredients
BASMATI RICE
- 1½ cups basmati rice
- 2¼ cups water
CHICKEN CURRY
- 1 brown onion
- 1 clove garlic
- 2cm ginger
- 1 kaffir lime leaf
- 550g chicken thighs
- 1 tablespoon yellow curry paste
- 1 can coconut cream (shake well before opening)
- ¼ cup stock (e.g. chicken, vegetable)
- 1 carrot
- 1 courgette
- 2–3 teaspoons fish sauce
- Juice of 1 lemon
- 2 teaspoons brown sugar
TO SERVE
- 100g mung bean sprouts (optional, adults)
- 3 tablespoons coriander leaves (optional, adults)
- Pinch of chilli flakes (optional, adults)
Steps
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Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
-
While rice is cooking, prepare curry ingredients. Dice onion 2cm; roughly chop garlic; finely grate ginger until you have 1 teaspoon worth; remove stem from kaffir lime leaf then very thinly slice.
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Heat a drizzle of oil in a large pot on medium-high heat and cook onion for 3–4 minutes, until soft. When there is 2 minutes cook time remaining, add garlic, ginger and kaffir lime. While onion mixture is cooking, pat chicken dry and slice into 1cm-thick strips. Season with salt.
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Add chicken and curry paste to pot and cook for 1–2 minutes. Add coconut cream and stock, stir and bring to a boil on high heat. As curry comes to a boil, prepare remaining curry ingredients. Peel carrot, cut in half lengthways and slice 0.5cm on an angle and slice courgette 1cm.
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When sauce comes to the boil, add carrot, reduce heat to medium and simmer for about 5 minutes, until chicken is just cooked through. When 3 minutes of cook time remains, add courgette. Remove pot from heat, add fish sauce, lemon juice and sugar and stir to combine.
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Spoon ¾ cup cooked basmati rice onto each plate and top with chicken curry. Place a small handful of mung beans on top, garnish with coriander leaves and sprinkle with chilli flakes (if using).
Nutritional Information
Energy |
2579 kj 616 kcal |
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Protein | 28.1g |
Carbohydrate | 43.6g |
Fat | 36.7g |