Mild Chicken and Veg Curry

Nutrition per serve

Ingredients

• 2pcs carrot
• 2pcs zucchini
• 2clov garlic
• 300g chicken thigh fillets
• 10g vadouvan curry powder
• 300g jasmine rice
• 400ml coconut milk
• 15ml vegetable oil
• 15ml soy sauce
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Halve the carrots lengthwise and thinly slice on an angle. Halve the zucchini lengthwise and thinly slice. Crush or finely chop 2 garlic cloves. Thinly slice the chicken. Combine the garlic, half the curry powder and 2 tsp vegetable oil in a bowl and season with salt and pepper. Add the chicken and toss to coat.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Brown chicken
   Meanwhile, heat a large deep frypan over high heat. Cook the chicken, stirring, for 3-4 mins until browned. Remove from the pan. Heat 2 tsp vegetable oil in the pan over medium heat. Cook the carrot, stirring, for 2 mins. Add the remaining curry powder and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer curry
   Add the chicken, coconut milk and 250ml (1 cup) water to the carrot mixture and bring to the boil. Reduce the heat to medium and cook for 5-7 mins until slightly reduced. Add the zucchini and cook for a further 3-5 mins until the zucchini is tender and the chicken is cooked through.
5. Step 5 — Serve up
   Stir 1 tbs soy sauce and 1 tsp sugar into the curry. Taste, then season with salt and pepper. Remove the pan from the heat. Divide the rice and curry among bowls and enjoy!
6. Step 6 — Feed A Crowd
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand, from broccoli and mushrooms to capsicum and beans.

Allergens

Sojabohnen, Sulfit