Curry Banquet!

Nutrition per serve

Ingredients

• 150g basmati rice
• 1pcs Lebanese cucumber
• 180g haloumi
• 300g chicken thigh fillets
• 50g tomato paste
• 50g Indian butter curry paste
• 200ml coconut milk
• 10g vadouvan curry powder
• 50g baby spinach leaves
• 130g natural yoghurt
• 10ml white vinegar
• 13ml sugar
• 15ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to the boil. 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. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cucumber on an angle. Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed. Cut the haloumi into 2cm-thick chunks. Thinly slice the chicken.
3. Step 3 — Cook chicken curry
   Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the chicken, stirring, for 4-5 mins until browned. Add the tomato paste and curry paste and cook, stirring, for 1 min or until fragrant. Stir in half the coconut milk and 60ml (¼ cup) water. Bring to a simmer, then reduce to medium. Cook, stirring, for 3-4 mins until slightly reduced.
4. Step 4 — Cook haloumi curry
   Meanwhile, heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Add the curry powder and cook for 30 secs or until fragrant. Stir in the remaining coconut milk and 60ml (¼ cup) water. Bring to a simmer, then reduce to medium and cook, stirring, for 3-4 mins until slightly reduced.
5. Step 5 — Serve up
   Stir the spinach and 1 tsp sugar into the haloumi curry and cook for 1 min or until the spinach is wilted. Stir ½ tsp sugar into the chicken curry. Taste both curries, then season with salt and pepper. Serve the rice, chicken curry, haloumi curry, yoghurt and cucumber at the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter a handful of coriander leaves over both curries for a burst of freshness.

Allergens

Milch, Cashew, Sulfit