Burmese Chicken Curry with Brown Rice

Burmese Chicken Curry with Brown Rice

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 21, 2019.
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Ingredients

RICE

  • 1 pack brown rice
  • 1/4 cup frozen peas

CURRY

  • 1/2 carrot, grated
  • 50g kumara, diced 1cm
  • 1 pack Burmese curry paste
  • 1 pack ground almonds
  • 1 1/4 cup chicken stock
  • 1/2 tomato, diced 1cm
  • 1 pack lean chicken breast, diced 2cm
  • 1 tsp cornflour
  • 1/2 tsp soy sauce

TO SERVE

  • 1/2 bunch coriander leaves, picked

Steps

  1. Bring a pot of hot salted water to the boil.
  2. Cook rice. Cook rice in boiling water for 25-30 minutes, until tender. Add peas for final 3 minutes of cook time. Drain and return to pot. Keep warm.
  3. Prep & cook curry. Heat 1/4 tsp oil in a pot on medium-high heat. Cook carrot, kumara, curry paste and almonds for 2-3 minutes, until starting to soften. Add stock, tomato and a pinch of salt and bring to a simmer.
  4. Add chicken and cornflour and cook for a further 7-8 minutes, until chicken is cooked through and curry has thickened. Stir though soy sauce and season to taste.
  5. Serve rice topped with chicken curry and coriander.

Nutritional Information

Energy 1870 kj
447 kcal
Protein 40.9g
Carbohydrate 46.8g
Fat 9.6g