Indian-Style Chicken Breasts
with Buttery Rice & Minty Kohlrabi-Corn Relish
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
You’re sure to Curry Favour with this nicely spiced chicken spread. Our aptly named seasoning melds garlic, ginger and coriander into a mouth-warming marinade. Fan out the pan-seared chicken breasts in juicy slices on a lively layout of buttery rice studded with green peas. Ramp up the cheerfulness more with a homemade relish, creatively combining crisp kohlrabi, freshly shucked corn and mint leaves, kissed with rice vinegar and honey.
We will send you:
- 2 Chicken breasts
- 1 Bunch of mint
- 2 Garlic cloves
- 1 Kohlrabi
- 1 Ear of corn
- 30ml Rice vinegar
- 150g Green peas
- 160g White rice
- 7g Honey
- 16g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Milk
You will need:
Medium pot
Large pan
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
10 g
Sodium
1110 mg
Total Carb
98 g
Sugars
16 g
Protein
52 g
Fibre
9 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); 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 peas and 2 tbsp butter (double for 4 portions). Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, 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 and let rest for 5 min. before slicing against the grain. Reserve the pan.
Sauté the corn
Cut the corn kernels off the cob (shuck if necessary). In the reserved pan, heat a drizzle of oil on medium. Add the remaining garlic and spices. Sauté, 30 sec. to 1 min., until fragrant. Add the corn and sauté, 3 to 5 min., until tender.
Mise en place
Meanwhile, peel and small-dice the kohlrabi. Pick the mint leaves off the stems; roughly chop the leaves.
Make the relish
In a medium bowl, combine the vinegar, honey, a drizzle of oil and S&P. Add the corn, kohlrabi and ½ the mint; toss well.
Plate your dish
Divide the rice between your plates. Top with the chicken and a spoonful of the relish. Garnish with the remaining mint. Serve the remaining relish on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
