Creamy Chicken & Veggie Curry
with White Rice
Cooking time
30 minutes
Servings
4
Calories
830 /serving
Post-holiday fatigue, worries about work, school stress… it all fades away at the first sight of this perfectly balanced curry. It’s laden with fragrantly spiced chicken, green beans and carrots sitting on a mound of warm rice. No family member can resist.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 200g Green beans (or string peas)
- 1 Onion (or shallot)
- 300g Nantes carrots
- 200ml Tomato sauce
- 320g White rice
- 30ml Tomato paste
- 120ml Heavy cream
- 24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Contains: Milk
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
4 tbsp Butter
Total Fat
50 g
Saturated Fat
16 g
Sodium
820 mg
Total Carb
86 g
Sugars
13 g
Protein
44 g
Fibre
5 g
Preparation
Cook the rice
- 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 the rice.
Start the chicken
- Meanwhile, pat the chicken dry and cut into bite-size pieces; rub with ½ the spices, a drizzle of oil and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 4 to 5 min. per side, until browned and almost cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, halve the carrots lengthwise; thinly slice crosswise.
- Quarter, peel and thinly slice the onion.
- Remove the stem ends of the green beans; halve crosswise.
Make the curry & finish the chicken
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the onion and carrots. Sauté, scraping up any browned bits, 2 to 3 min., until lightly browned.
- Add the green beans, tomato paste and remaining spices. Sauté, 1 to 2 min., until fragrant.
- Add 4 tbsp butter, the tomato sauce, ½ cup water and S&P; stir well.
- Add the chicken and cook, stirring occasionally, 3 to 5 min., until the sauce has thickened and the chicken* is cooked through.
- Reduce the heat to medium and add the cream and S&P. Cook, stirring often, 30 sec. to 1 min., until combined and thickened.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
