Easy Indian Chicken Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 10g masala seasoning
• 1bunch mint
• 2clov garlic
• 300g chicken tenderloins
• 200ml coconut milk
• 50g baby spinach leaves
• 15ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add 1 tsp masala seasoning and cook, stirring, for 10 secs. Add the rice and stir to coat. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce heat to low and cook for 12 mins or until tender and water is absorbed. Turn off heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, reserve a few whole mint leaves, then thinly slice the remaining leaves, discarding the stems. Crush or finely chop 2 garlic cloves. Thinly slice the chicken.
3. Step 3 — Brown chicken
   Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 mins until browned. Remove from the pan. Reduce the heat to medium. Add the garlic and remaining masala seasoning and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer curry
   Add the coconut milk and 125ml (½ cup) water to the garlic mixture and bring to the boil. Reduce the heat to medium and cook for 3 mins. Add the chicken and cook, stirring, for 3-4 mins until the chicken is cooked through. Stir in the spinach and 2 tsp soy sauce. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Fluff the rice with a fork, then stir in the sliced mint (see Kitchen 101). Divide the minted rice and curry among bowls. Scatter over the reserved mint leaves and enjoy!
6. Step 6 — Kitchen 101
   The mint will discolour slightly when added to the warm rice. Don't worry, it won't affect the flavour.

Allergens

Sojabohnen, Sulfit