Karahi-Inspired Curry Chicken
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Karahi-Inspired Curry Chicken

Karahi-Inspired Curry Chicken

with Golden Tomato-Pepper Gravy and Spinach Rice

This recipe of tender chicken simmered in a gentle tomato curry broth is inspired by the flavours of karahi curries. It gets amped up by the bright, tangy and unexpected hit of roasted red pepper pesto.

Tags:
Discovery
New
Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

56 g

Green Peas

28 g

Baby Spinach

1 unit

Yellow Onion

¼ cup

Roasted Red Pepper Pesto

(Contains Milk)

2 tbsp

Tomato Sauce Base

2 tbsp

Curry Paste

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1.5 tsp

Cumin-Turmeric Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber6 g
Protein46 g
Cholesterol145 mg
Sodium1470 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium125 mg
Iron5.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel

Cooking Steps

Cook rice
1

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, peel, then cut onion into 1/4-inch pieces.Roughly chop spinach.

Sear chicken
3

Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels. Season with Cumin-Turmeric Spice Blend, salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once until golden brown, 2-3 min per side. Transfer chicken to a plate. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)

Start curry
4

Reheat the same pan over medium-low.When hot, add 1 tbsp (2 tbsp) oil, onions and 2 tbsp (4 tbsp) water. Cook, stirring often, until tender and golden-brown, 4-5 min.While onions cook, use scissors to cut any large chicken pieces on the plate into 1-inch pieces.

Finish curry
5

Add chicken, as well as any juices from the plate, peas and Cream Sauce Spice Blend, to pan with onions. Stir to coat.Add curry paste, tomato sauce base, veggie stock powder, 1/2 tsp (1 tsp) sugar and 1 1/2 cups (3 cups) water.Bring to a boil over high, then reduce heat to medium. Cook, stirring occasionally, until curry thickens slightly and chicken is cooked through, 4-5 min.

Finish and serve
6

Add roasted pepper pesto and 1 tbsp (2 tbsp) butter to curry. Season with salt and pepper. Cook, stirring often, until butter melts, 1 min. Fluff rice with a fork, then add spinach. Stir until wilted, 1 min.Divide rice between bowls.Top with curry.