Madras Curry Chicken
with String Peas & Squash
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
Coriander, peppercorns and fenugreek go a long way in creating our mild version of a Madras curry. The flavours get even more full-bodied with ginger and garlic, plus a splash of almond milk. The saucy veg base creates a safe paleo space for slices of seared chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Diced butternut squash
- ½ Bunch of lacinato kale
- 100g String peas (sugar snap peas or snow peas)
- 15ml Ginger paste
- 1 Lime
- 15ml Minced garlic
- 120ml Almond milk
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Almonds • Mustard
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
710 mg
Total Carb
29 g
Sugars
10 g
Protein
46 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a medium pot, 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 pot. Reserve the pot. Let rest before slicing.
Mise en place
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Halve the string peas crosswise on an angle.
Start the curry
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the garlic, ginger, squash, string peas, kale, spices and S&P.
- Sauté, 2 to 3 min., until tender.
Finish the curry
- To the pot, add the almond milk and 1 ½ cups water (double for 4 portions).
- Cook, stirring occasionally, 5 to 7 min., until slightly reduced.
- Add the lime juice; stir well.
Plate your dish
- Divide the curry between your bowls.
- Top with the chicken.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
