Curry-Spiced Chicken Breast and Coconut Rice

Nutrition per serve

Ingredients

• 150g basmati rice
• 200ml coconut milk
• 50g baby spinach leaves
• 1pcs carrot
• 1pcs zucchini
• 1clove garlic
• 1bunch mint
• 130g natural yoghurt
• 5g vadouvan curry powder
• 300g free-range chicken breast fillet
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook coconut rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 150ml of the coconut milk and 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 liquid is absorbed. Remove from the heat, quickly add the spinach, cover and stand for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, halve the carrot and zucchini lengthwise, then thinly slice. Crush or finely chop the garlic. Coarsely chop the mint leaves, discarding the stems.
3. Step 3 — Make mint yoghurt
   Put the yoghurt, mint and remaining coconut milk in a bowl, season with salt and pepper and stir to combine.
4. Step 4 — Prep chicken
   Combine the curry powder and 2 tsp oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the curry oil and turn to coat.
5. Step 5 — Cook chicken
   Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins. Heat 2 tsp oil in the pan. Cook the carrot, covered, stirring occasionally, for 3 mins. Add the zucchini and garlic and cook, covered, stirring occasionally, for 3 mins or until the vegetables are tender.
6. Step 6 — Get ready to serve
   Add the vegetables to the coconut rice and stir with a fork to combine. Taste, then season with salt and pepper. Divide the coconut rice and chicken among bowls. Drizzle with the mint yoghurt to serve.

Allergens

Milk, Sulphites