Creamy Coconut Chicken Curry
with Asian Greens, Roasted Carrots & Ginger Rice
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Creamy, dreamy, coconutty, and not too spicy… this family-friendly dish has all the right flavours to fight off the February chills. Sink your teeth into tender chunks of seared chicken breasts and still-crisp Asian greens, bathed in a sumptuous curry sauce. (Wake it up with a final squirt of lime juice.) Serve it over white rice that’s gently studded with sautéed ginger, and slide hot oven-roasted carrots in on the side.
We will send you:
- 2 Chicken breasts
- 800g Carrots (orange or multicoloured)
- 450g Asian greens (yu choy or gai lan)
- 20g Ginger
- 2 Limes
- 165ml Coconut milk
- 320g White rice
- 21g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Milk, Mustard
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Grater
Medium pot
2 tbsp Butter
Large high-sided pan
Total Fat
15 g
Saturated Fat
10 g
Sodium
440 mg
Total Carb
95 g
Sugars
11 g
Protein
31 g
Fibre
12 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the rice
Meanwhile, grate the ginger. In a medium pot, heat a drizzle of oil on medium. Sauté ½ the ginger, 30 sec. to 1 min., until fragrant. Add 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. Add 2 tbsp butter. Fluff the rice.
Mise en place
Meanwhile, remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. Juice 1 lime and quarter the remaining lime. Pat the chicken dry with paper towel and cut into bite-size pieces; season with ½ the remaining spices and S&P.
Start the chicken
In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Cook the chicken, turning occasionally, 3 to 4 min., until partially cooked.
Make the curry & finish the chicken
To the pan of chicken, add the remaining ginger. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the yu choy, coconut milk, ½ cup water, the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 4 min., until the sauce has slightly thickened, the yu choy is tender and the chicken* is cooked through. Add the lime juice; stir well.
Plate your dish
Divide the rice between your plates. Top with the carrots, curry and chicken. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
