Madras Chicken Curry
with Kohlrabi & Poblano Pepper
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Cold day, warm curry—need we say more? We will tell you that coconut milk makes for a rich and creamy base to hold an unusual selection of vegetables (crisp kohlrabi and dark green poblano) and plenty of protein from chicken breasts, with fresh mint drifted over top.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Mint
- 1 Poblano pepper (or green pepper)
- 1 Kohlrabi
- 15ml Minced garlic
- 15ml Ginger paste
- 400ml Organic fair-trade coconut milk (non-GMO)
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
You will need:
Large pan
Oil
Peeler
Total Fat
46 g
Saturated Fat
33 g
Sodium
330 mg
Total Carb
19 g
Sugars
8 g
Protein
44 g
Fibre
5 g
Preparation
Start the chicken
- Pat the chicken dry and drizzle with oil; season with the spices.
- In a large pan, heat a drizzle of oil on medium.
- Add the chicken and cook, 3 to 4 min. per side, until browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, halve, core and medium-dice the poblano.
- Peel and medium-dice the kohlrabi.
- Pick the mint leaves off the stems.
Make the curry & finish the chicken
- In the reserved pan, heat a generous drizzle of oil on medium.
- Add the garlic, ginger, poblano and kohlrabi.
- Sauté, scraping up any browned bits, 1 to 2 min., until fragrant.
- Add the coconut milk and 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, partially covered, 8 min., until just tender.
- Add the chicken. Simmer, partially covered, stirring occasionally, 6 to 8 min., until the chicken* is cooked through and the vegetables are tender.
Plate your dish
- Divide the curry and chicken between your bowls.
- Garnish with the mint. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
