Brazilian Chicken Curry with Rice and Corn

Brazilian Chicken Curry with Rice and Corn

Ready in 20 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 24, 2018.
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Ingredients

RICE

  • 70g brown rice
  • ¾ cup frozen corn

CURRY

  • 1 tsp oil or spray oil
  • 275g lean diced chicken breasts
  • 20g aromatics paste
  • 1 Tbsp Brazilian spice
  • ½ tsp salt
  • ¼ cauliflower, diced 2cm
  • 1 can chopped tomatoes
  • ½ bag baby spinach

YOGHURT

  • 2 Tbsp chopped coriander
  • ¼ cup yoghurt

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for about 12 minutes, then add corn to pot and cook a further 2-3 minutes, until rice is tender.
  3. Drain rice and corn, return to pot, season and cover with a lid to keep warm.
  4. Prep & cook curry. Heat oil in a large pan on high heat, cook chicken, without stirring, for 1-2 minutes then add aromatics paste, Brazilian spice and salt and stir-fry for about 2 minutes, until fragrant.
  5. Add cauliflower and canned tomatoes and bring to a simmer. Reduce heat to medium and cook for 6-8 minutes, stirring often, until sauce has thickened and cauliflower and chicken are cooked. Remove from heat, stir through spinach and season.
  6. Prep and mix yoghurt. In a small bowl, mix together coriander and yoghurt and season.
  7. To serve, spoon rice into bowl. Top with curry and dollop over yoghurt.

Nutritional Information

Energy 1856 kj
444 kcal
Protein 40.3g
Carbohydrate 44.6g
Fat 10.2g