No. 1 Thrifty Chicken Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 300g chicken thigh fillets
• 15g red galangal seasoning
• 200ml coconut milk
• 23ml vegetable oil
• 3ml soy sauce
• 5ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) 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, halve the carrot lengthwise and thinly slice. Thinly slice the spring onion. Crush or finely chop the garlic. Thickly slice the chicken. Combine half the red galangal seasoning and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.
3. Step 3 — Brown chicken
   Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 3-4 mins until browned. Remove from the pan and wipe the pan clean. Heat 2 tsp vegetable oil in the pan over medium-high heat. Cook the carrot, stirring, for 2-3 mins until softened.
4. Step 4 — Simmer curry
   Add the garlic and remaining red galangal seasoning to the carrot and cook, stirring, for 30 secs or until fragrant. Add the chicken. Stir in the coconut milk and 125ml (½ cup) water and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until the chicken is cooked through and the sauce is slightly reduced.
5. Step 5 — Serve up
   Stir ½ tsp soy sauce and 1 tsp sugar into the curry. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and chicken curry among bowls, scatter over the spring onion and enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of coriander leaves for a burst of freshness.

Allergens

Sojabohnen