Creamy Coconut Chicken Curry with Fragrant Jasmine Rice & Peanuts

Creamy Coconut Chicken Curry with Fragrant Jasmine Rice & Peanuts

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, June 27, 2021.
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Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and will put a big smile on your face.

Ingredients

To Serve

  • 2 Tbsp whole peanuts

Rice

  • 300g jasmine rice
  • 2 1/4 cup boiling water

Curry

  • 1 brown onion, thinly sliced
  • 2 carrot, cut in half & thinly sliced on an angle
  • 1 Tbsp ginger, finely grated
  • 1 twin pack baby bok choy, thinly sliced
  • 600g free range chicken breasts, sliced 1cm
  • 1 drizzle of oil
  • 1 pack Mumbai masala blend
  • 1 cup water
  • 400ml coconut milk
  • 1 Tbsp soy sauce
  • 1 tsp sugar, optional
  • 100g baby spinach

Steps

  1. Bring a full kettle to the boil.
  2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, 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 onion, carrot, ginger and bok choy. Pat chicken dry and slice into 1cm strips.
  4. Heat oil in a large fry-pan (or pot) on medium heat. Cook onion for 2-3 minutes, until softened. Add chicken, carrot, ginger and Mumbai masala blend and cook a further 1-2 minutes, until fragrant.
  5. Add water measure, coconut milk, soy sauce and sugar to pan. Bring to a simmer and cook for about 10 minutes, until vegetables are tender and chicken is cooked through.
  6. Stir bok choy and spinach through curry and season to taste with salt and pepper.
  7. Rice and curry topped with peanuts.

Nutritional Information

Energy 2974 kj
711 kcal
Protein 45.6g
Carbohydrate 71.1g
Fat 25.4g