Coconut Chicken Curry with Basmati Rice

Coconut Chicken Curry with Basmati Rice

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, September 13, 2020.
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Sri Lankan chicken curry with cauliflower, basmati rice, coconut and lime.

Ingredients

Rice

  • 1/4 cauliflower, cut into small florets
  • 150g basmati rice
  • 1 1/4 cup boiling water

Curry

  • 1 carrot, grated
  • 1 baby bok choy, thinly sliced
  • 300g free range chicken breasts, diced 2cm
  • 1 drizzle of oil
  • 1 pack Sri Lankan spices
  • 1 can chopped tomatoes
  • 165ml coconut cream
  • 2 tsp fish sauce
  • 1 tsp honey

To Serve

  • 1/2 lemon, cut into wedges
  • 1 pack coconut thread

Steps

  1. Before you start. Bring a half-full kettle to the boil.
  2. Prep & cook rice. Prep cauliflower and place in a medium pot with rice, boiling water measure and a pinch of salt. Bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Prep curry. Prep carrot and bok choy. Pat chicken dry and dice 2cm.
  4. Cook curry. Heat oil in a medium fry-pan on mediumhigh heat. Cook carrot for 2-3 minutes, until tender. Add Sri Lankan spices and cook for about 30 seconds, until fragrant.
  5. Add canned tomatoes, coconut cream, fish sauce and honey to pan and bring to a simmer. Simmer on low for about 5 minutes. Add chicken and bok choy, submerge in curry and cook for about 8 minutes, until cooked through. Season to taste with salt and pepper.
  6. To finish. Prep lemon.
  7. Serve. Curry and rice topped with coconut thread and lemon wedges on the side for squeezing.

Nutritional Information

Energy 2225 kj
532 kcal
Protein 33.5g
Carbohydrate 55.9g
Fat 20.7g