Chicken & Veggie Curry
with Fluffy Rice & Cashews
Cooking time
30 minutes
Servings
4
Calories
730 /serving
In the continuum of curries, massaman has a proud place on the creamy side. For this Thai-style concoction, you’ll use coconut milk to impart that lip-smackable smoothness. Meanwhile, our yellow curry paste and chicken demi-glace create full-bodied flavour, without too much heat for the munchkins. Bite-size morsels of chicken breasts, along with sweet potatoes, peppers and zucchini, bathe in the golden glory. Ladle it over fluffed long-grain rice with a scattering of roasted cashews for the finish.
We will send you:
- 2 Chicken breasts
- 1 Zucchini (green, yellow or heirloom)
- 2 Sweet peppers
- 450g Sweet potatoes
- 400ml Coconut milk
- 36g Mild yellow curry paste
- 50g Roasted cashews
- 24g Chicken demi-glace
- 320g White rice
Contains: Cashews
You will need:
Medium pot
Large high-sided pan (or large pot)
Peeler
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
15 g
Sodium
1000 mg
Total Carb
101 g
Sugars
11 g
Protein
32 g
Fibre
8 g
Preparation
Cook the rice
In a medium pot, combine the rice, 3 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 and keep warm.
Mise en place
Meanwhile, peel and small-dice the sweet potatoes. Core and small-dice the sweet peppers. Halve the zucchini lengthwise; cut into ½ inch pieces. Pat the chicken dry with paper towel and cut into bite-size pieces; season with S&P.
Start the curry
In a large, high-sided pan (or large pot), heat a generous drizzle of oil on medium-high. Add the chicken and cook, turning occasionally, 6 to 8 min., until golden brown and partially cooked. Transfer to a plate. In the same pan (or pot), combine the coconut milk, demi-glace, curry paste, sweet potatoes and 1 cup water; bring to a boil. Reduce the heat to simmer and cook, partially covered, stirring occasionally, 6 to 8 min., until the sweet potatoes begin to soften.
Finish the curry
To the pan of curry, add the sweet peppers, zucchini and chicken. Cook, stirring occasionally, 4 to 6 min., until the vegetables have softened and the chicken* is cooked through; season with S&P.
Finish & serve
Roughly chop the cashews. Divide the rice between your bowls. Top with the curry. Garnish with the cashews. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
