Can’t Resist Chicken & Sweet Pepper Curry
with Roasted String Peas & Rice
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Resistance is futile! With its bright colours and saucy goodness, this cheerful curry is hard to say no to—plus, a serving of fluffy white rice is always welcome in kid-landia. It starts with tender chicken breasts, golden from spicing and searing. Use the same pan to swish coconut curry sauce and cream into a swoon-worthy coating for the meat and roasted sweet peppers, while roasted string peas (get the kids to trim them) stay separate and lime-spritzed.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 200g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 1 Lime
- 2 Sweet peppers
- 320g White rice
- 120ml Coconut curry sauce
- 90ml Heavy cream
Contains: Milk, Mustard
You will need:
Medium pot
Large high-sided pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
9 g
Sodium
180 mg
Total Carb
79 g
Sugars
7 g
Protein
48 g
Fibre
5 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, halve, core and cut the sweet peppers lengthwise into 1-inch pieces. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. In a small bowl, combine the string peas, a drizzle of oil and S&P. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Halve the lime; juice ½ and quarter the remaining ½.
Roast the sweet peppers & string peas
On a lined sheet pan, toss the sweet peppers with a drizzle of oil and S&P. Roast, 8 min., until softened. Remove from the oven and add the string peas. Roast, 3 to 5 min., until the vegetables are tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the curry
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the coconut curry sauce, cream and ⅓ cup water. Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened; season with S&P.
Finish & serve
To the pan of curry, add the chicken and sweet peppers. Cook, stirring frequently, 1 to 2 min., until warmed through and coated. To the sheet pan of string peas, add the lime juice and green tops of the scallions; toss well. Divide the rice between your bowls. Top with the curry and string peas. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
