Indian Creamy Chicken Curry

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1bunch coriander
• 300g free-range chicken thigh fillets
• 150g basmati rice
• 10g vadouvan curry powder
• 2g chilli flakes
• 200ml coconut milk
• 50g tomato paste
• 150g peas
• 20g shredded coconut
• 15ml neutral-flavoured oil
• 3ml sugar
• 3ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Halve the carrot lengthwise, then thinly slice. Quarter the cucumber lengthwise, then cut into chunks. Finely chop the coriander, including the stems. Cut the chicken into 3cm chunks.
2. Step 2 — Cook rice
   Heat 2 tsp oil in a medium saucepan over high heat. Cook the onion, stirring regularly, for 4 mins or until golden. Rinse the rice until the water runs clear. Stir the rice and 250ml (1 cup) water into the onion, season with salt, cover and bring to a simmer. Reduce heat to low and cook for 12 mins or until water is absorbed. Turn off the heat and stand, covered, for 5 mins.
3. Step 3 — Cook chicken and carrot
   Meanwhile, heat 2 tsp oil in a medium deep frypan over high heat. Cook the chicken and carrot, stirring occasionally, for 4 mins or until the chicken is lightly browned (the chicken won't be cooked through).
4. Step 4 — Simmer curry
   Add the curry powder and ¼ tsp chilli flakes* (or omit if preferred) to the chicken mixture and cook, stirring, for 30 secs or until fragrant. Stir in the coconut milk, half the tomato paste* and 125ml (½ cup) water and bring to a simmer. Reduce the heat to low and cook for 4 mins. Add the peas and cook for a further 3 mins or until the chicken is cooked through.
5. Step 5 — Make coconut cucumber
   While the curry is cooking, put the coconut in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Transfer to a bowl and set aside to cool slightly. Add the cucumber to the cooled coconut, season with salt and pepper and stir to combine.
6. Step 6 — Get ready to serve
   Add the coriander, ½ tsp sugar and ½ tsp white wine vinegar to the curry and stir to combine. Taste, then season with salt and pepper. Fluff the rice with a fork. Taste, then season with salt and pepper. Divide the rice and curry among bowls. Serve with the coconut cucumber.

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