Creamy Chicken & Zucchini Curry
over Warm Rice
Cooking time
25 minutes
Servings
4
Calories
750 /serving
How do you give a warm glow to a late-November night? The answer is this creamy curry, perfectly balanced with chunks of chicken, zucchini and family-friendly spicing. Serve it with lemon wedges so everyone can squeeze in a little sunshine.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Onion (or shallot)
- 1 Lemon
- 2 Green zucchini
- 15g Minced roasted garlic
- 200ml Tomato sauce
- 320g White rice
- 120ml Heavy cream
- 24g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Milk
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
25 g
Saturated Fat
12 g
Sodium
620 mg
Total Carb
80 g
Sugars
9 g
Protein
49 g
Fibre
4 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.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- Halve, peel and small-dice the onion.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
Make the curry
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken; season with the spices. Cook, 2 to 3 min., until lightly browned.
- Add the onion and garlic. Cook, stirring often, 1 to 2 min., until fragrant.
- Add the zucchini, tomato sauce, ¾ cup water and S&P; bring to a boil.
- Reduce the heat to medium and cook, covered, stirring occasionally, 5 to 7 min., until the chicken* is cooked through and the vegetables are tender; season with S&P.
Finish & serve
- To the pan, add the cream and 2 tbsp butter. Cook, stirring occasionally, 1 to 2 min., until combined and slightly thickened.
- Add the lemon juice; stir well.
- Divide the rice between your bowls.
- Top with the curry.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
