Karahi-Inspired Curry Chicken Breast
with Golden Tomato-Pepper Gravy and Spinach Rice
This recipe of tender chicken breast 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.
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.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
28 g
Baby Spinach
56 g
Green Peas
1 unit(s)
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*
Nutrition Values
Utensils
Cooking Steps
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.
Meanwhile, peel, then cut onion into 1/4-inch pieces.Roughly chop spinach.
Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels. On a clean cutting board, cut into 1-inch thick strips. 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.)
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.
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.
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.
