15-Min Golden Chicken Curry

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1bunch coriander
• 1pcs lime
• 2clov garlic
• 300g chicken tenderloins
• 60g yellow curry paste
• 200ml coconut milk
• 250g microwave basmati rice
• 10ml white vinegar
• 5ml sugar
• 10ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cucumber. Pick the coriander leaves and finely chop the stems. Cut the lime into wedges. Crush or finely chop 2 garlic cloves. Cut the chicken into 2cm chunks. Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Start curry
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 2-3 mins until browned. Add the garlic, coriander stems and curry paste and cook, stirring, for 1 min or until fragrant. Stir in three-quarters of the coconut milk and 60ml (¼ cup) water and bring to a simmer.
3. Step 3 — Simmer curry
   Reduce the heat to medium and cook the curry, stirring occasionally, for 4-5 mins until slightly thickened. Remove from the heat. Stir in the remaining coconut milk. Taste, then season with salt and pepper. Meanwhile, massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until warmed through.
4. Step 4 — Serve up
   Divide the rice and chicken curry among bowls. Top with the pickled cucumber, drizzle with the pickling liquid and scatter over the coriander leaves. Serve with the lime wedges and enjoy!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

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