Chicken Dopiaza Curry
with Wilted Greens & Cilantro Rice
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
This mild dopiaza curry features mouthwatering chunks of chicken cooked in garlic and mellow spices, and sweetened by our caramelized onions. It’s simmered in a creamy tomato-based sauce with buttery wilted greens, ready in 15 over conveniently pre-cooked rice dotted with cilantro.
We will send you:
- 340g Diced chicken breasts
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Cilantro
- 227g Pre-cooked basmati rice
- 200ml Tomato sauce
- 25g Caramelized onions
- 45ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Medium pot
Microwave
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
26 g
Saturated Fat
10 g
Sodium
790 mg
Total Carb
51 g
Sugars
7 g
Protein
48 g
Fibre
4 g
Preparation
Start the curry
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the chicken, garlic, onions and remaining spices. Cook, turning occasionally, 2 to 4 min., until partially cooked.
- Add the tomato sauce and ⅔ cup water (double for 4 portions).
- Bring to a simmer and cook, stirring occasionally, 4 to 6 min., until the flavours have combined and the chicken* is cooked through.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Keep warm.
Finish the curry
- To the pot of curry, add the spinach, cream and 1 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the spinach has wilted; season with S&P.
Finish & serve
- Roughly chop the cilantro leaves and stems.
- In a medium bowl, combine the rice, up to ½ the cilantro and S&P.
- Divide the rice between your bowls.
- Top with the curry.
- Garnish with the remaining cilantro. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
