Baked Chicken and Coconut Curry Sauce

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs ginger
• 1head broccoli
• 1pcs pak choy
• 1pcs chicken-style stock cubes
• 2g chilli flakes
• 150g jasmine rice
• 300g free-range chicken thigh fillets
• 60g yellow curry paste
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 250ml (1 cup) boiling water
• 30ml neutral-flavoured oil
• 15ml soy sauce
• 10ml white vinegar
• 15ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Finely grate half the ginger*. Finely chop the broccoli stem, then cut the head into small florets. Trim the pak choy and separate the leaves. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Make flavour-bomb oil
   Put the garlic, ginger and ½ tsp chilli flakes* (or omit the chilli and serve it at the table) in a heatproof bowl. Heat 1½ tbs oil in a small saucepan until starting to smoke. Remove from the heat and carefully pour the hot oil over the ginger mixture. Stir in 2 tsp soy sauce, 2 tsp white vinegar and 1 tsp honey. Wipe the pan clean.
3. Step 3 — Cook rice
   Rinse the rice until the water runs clear. Put the rice in the same pan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Bake chicken
   While the rice is cooking, combine 2 tsp soy sauce and 2 tsp honey in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Put the chicken and broccoli on the lined tray and drizzle with 2 tsp oil. Bake for 12-15 mins until the chicken is cooked through and the broccoli is tender.
5. Step 5 — Make curry sauce
   Meanwhile, heat a small frypan over medium-high heat. Cook the curry paste, stirring, for 30 secs or until fragrant. Stir in the curry powder, coconut milk and stock and bring to a simmer. Reduce the heat to medium-low. Cook, covered, stirring occasionally, for 10 mins to develop the flavour.
6. Step 6 — Get ready to serve
   Add the pak choy to the curry sauce and cook for 1 min. Remove the pan from the heat and allow the residual heat to continue cooking the pak choy. Taste the curry sauce, then season with salt and pepper. Fluff the rice with a fork. Divide the rice, chicken, broccoli and pak choy and curry sauce among bowls. Drizzle with the flavour-bomb oil to serve.

Allergens

Soy