Masala Chicken and Coconut Curry

Nutrition per serve

Ingredients

• 150g basmati rice
• 1pcs small sweet potato
• 300g free-range chicken thigh fillets
• 20g masala seasoning
• 50g tomato paste
• 200ml coconut milk
• 1pcs baby broccoli
• 1pcs zucchini
• 15ml neutral-flavoured oil
• 5ml soy sauce
• 3ml white vinegar

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 12 mins or until tender. Drain.
2. Step 2 — Prep ingredients
   While the rice is cooking, halve the unpeeled sweet potato lengthwise, then cut into 1cm-thick slices. Coarsely chop the chicken.
3. Step 3 — Brown chicken
   Heat 1 tbs oil in a medium deep frypan over high heat. Cook the chicken, stirring occasionally, for 3 mins or until browned (the chicken won't be cooked through).
4. Step 4 — Simmer curry
   Add the sweet potato, masala seasoning and half the tomato paste* to the chicken and cook, stirring, for 1 min or until well combined. Add the coconut milk and 60ml (¼ cup) water and bring to a simmer. Cover, reduce the heat to medium-low and cook for 8 mins or until the chicken is just cooked through.
5. Step 5 — Cook greens
   Meanwhile, trim the baby broccoli and halve widthwise. Halve the zucchini lengthwise and thinly slice. Add the baby broccoli and zucchini to the curry and stir to combine. Cook, covered, for 4 mins or until the vegetables are tender.
6. Step 6 — Season curry and serve
   Stir 1 tsp soy sauce and ½ tsp white vinegar into the curry. Taste, then season with salt. Divide the rice and curry among bowls to serve.

Allergens

Soy, Sulphites