Curried Chicken Thighs
over Leafy Greens Rice with Minty Yogurt
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Keep calm and curry on. A delicious dinner comes to the table stress-free thanks to this crafty concoction, featuring chicken thighs pan-seared to tenderness in a dusting of our lively Mellow Mumbai spice blend. They meet on the plate with still-crisp bites of sautéed baby bok choy and mounds of warm white rice streaked with wilted leafy greens. Lay it all down over a swipe of yogurt uplifted with fresh mint.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 340g Baby bok choy
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of mint
- 30ml Apple cider vinegar
- 160g White rice
- 100g Greek yogurt
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Sulphites
You will need:
Medium pot
Salt & pepper (S&P)
Medium pan
Oil
Large pan
Total Fat
14 g
Saturated Fat
3 g
Sodium
500 mg
Total Carb
76 g
Sugars
5 g
Protein
49 g
Fibre
5 g
Preparation
Cook the rice
Roughly chop the spinach. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) 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 the spinach. Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Sauté the bok choy
Meanwhile, remove the root ends of the bok choy; roughly chop. In a large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 3 to 4 min., until tender; season with the remaining spices and S&P.
Make the minty yogurt
Meanwhile, pick the mint leaves off the stems; finely chop the leaves. In a small bowl, combine the yogurt, vinegar (start with ½), ½ the mint and S&P.
Plate your dish
Divide the minty yogurt between your plates and spread out in a circular motion. Top with the rice, bok choy and chicken. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
