Mild Indian Chicken Curry and Rice

Nutrition per serve

Ingredients

• 300g jasmine rice
• 2pcs potato
• 2clov garlic
• 300g chicken thigh fillets
• 20g vadouvan curry powder
• 400ml coconut milk
• 20g fried shallots
• 15ml vegetable oil
• 15ml soy sauce

Method

1. Step 1 — 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.
2. Step 2 — Prep ingredients
   Meanwhile, peel the potatoes and cut into 2cm chunks. Crush or finely chop the garlic. Cut the chicken into 2cm chunks.
3. Step 3 — Brown chicken
   Heat 3 tsp vegetable oil in a large deep frypan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned. Remove from the pan with a slotted spoon. Reduce the heat to medium. Add the potato and garlic to the pan, season with salt and pepper and cook, stirring, for 5 mins or until golden and starting to soften.
4. Step 4 — Simmer curry
   Add the chicken and curry powder to the potato mixture and cook, stirring, for 1 min or until fragrant. Stir in the coconut milk, 1 tbs soy sauce and 125ml (½ cup) water and bring to the boil. Reduce the heat to medium and cook, covered, for 15 mins or until the potato is tender.
5. Step 5 — Serve up
   Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and curry among bowls. Scatter over the fried shallots and enjoy!
6. Step 6 — Feed A Crowd
   Feeding the crew? Take the curry, rice and fried shallots straight to the table and let everyone help themselves.

Allergens

Sojabohnen, Sulfit