Malaysian Chicken Curry

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs carrot
• 150g green beans
• 2clov garlic
• 300g chicken thigh fillets
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 10ml vegetable oil
• 250ml (1 cup) boiling water
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil for the rice. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, halve the carrot lengthwise, then thinly slice on an angle. Trim the beans and halve on an angle. Crush or finely chop 2 garlic cloves. Thickly slice the chicken. Put the chicken, garlic, curry powder and 2 tsp vegetable oil in a bowl and toss to coat.
3. Step 3 — Start curry
   Heat a medium deep frypan over high heat. Stir-fry the chicken for 3 mins or until browned. Add the carrot, coconut milk and 80ml (⅓ cup) water and stir to combine. Bring to a simmer, then cook for 4 mins.
4. Step 4 — Add beans
   Add the beans to the curry and cook for a further 2 mins or until the chicken is cooked through and the beans are tender. Stir in 2 tsp soy sauce. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and Malaysian chicken curry among bowls and enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, scatter over a pinch of chilli flakes or thinly sliced fresh chilli just before serving.

Allergens

Sojabohnen