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Karahi-Inspired Chicken Curry
with Golden Tomato-Pepper Gravy and Spinach Rice
This hearty dinner of chicken, simmered in mild tomato curry broth, is inspired by the flavours of karahi curries.
Ingredients: Chicken tenders • Sweet bell pepper • Basmati rice • Yellow onion • Green peas • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
28 g
Baby Spinach
1 unit(s)
Yellow Onion
56 g
Green Peas
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- 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.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- 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, 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.)
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, onions, peppers and peas. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 3-5 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add chicken and any juices from the plate to the pan with veggies. Stir to mix.
- Add curry paste, tomato sauce base, 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.**
- Add 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.