Brazilian Chicken Curry with Rice and Corn
Ready in 25 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 24, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 24, 2018.
Ingredients
RICE
- 150g brown rice
- 250g frozen corn
CURRY
- 2 tsp oil or spray oil
- 550g lean diced chicken breasts
- 40g aromatics paste
- 2 Tbsp Brazilian spice
- 1 tsp salt
- ½ cauliflower, diced 2cm
- 1 bottle tomato passata
- ½ bag baby spinach
YOGHURT
- 2 Tbsp chopped coriander
- 150g yoghurt
Steps
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Bring a medium pot of salted water to the boil.
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Cook rice. Cook rice in pot of boiling water for about 12 minutes, then add corn to pot and cook a further 2-3 minutes, until rice is tender.
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Drain rice and corn, return to pot, season and cover with a lid to keep warm.
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Prep & cook curry. Heat oil in a large fry-pan on high heat. Cook chicken, without stirring, for 1-2 minutes then add aromatics paste, Brazilian spice and salt and stir-fry for about 2 minutes, until fragrant.
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Add cauliflower and passata and bring to a simmer. Reduce heat to medium-high and cook for 6-8 minutes, stirring often, until sauce has thickened and cauliflower and chicken are cooked through. Remove from heat, stir through spinach and season.
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Prep & mix yoghurt. In a small bowl, mix together coriander and yoghurt and season.
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To serve, spoon rice into bowl. Top with curry and dollop over yoghurt.
Nutritional Information
Energy |
1873 kj 448 kcal |
---|---|
Protein | 41.0g |
Carbohydrate | 47.0g |
Fat | 9.3g |