Name: Easy Chicken Curry & Golden Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: indian

Easy Chicken Curry & Golden Rice

Plate Up

This recipe is part of our 30 Min Dinners recipe series and our Free-From collection. Pimp up a jar of curry paste, for those nights when you’re craving a curry but don't have lots of time. Say hello to our cheat’s version. With a base of onions, the curry paste is transformed into a silky creamy sauce with coconut milk. Adding a spoon of peanut butter is one of the easiest ways to add delicious oomph to a curry when you don’t have time to leave it simmering on the stove for ages. Served alongside golden rice with fragrant cumin and turmeric.

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Ingredients

onion 1 (diced)
chicken thighs 400 g (sliced)
mild curry paste 80 g
smooth peanut butter 1 tbsp
coconut milk 400 ml
basmati rice 240 g
cumin seeds 1 tsp (crushed)
ground turmeric 2 tsp
frozen green beans 200 g

Method

Prep the ingredients

Peel and dice the onion. Slice the chicken into thin strips.

Cook the curry

Heat a dash of oil in a frying pan on a medium heat, add the onion and cook for 5 minutes. Add the chicken, and curry paste and mix well until the chicken is fully coated. Cook for 1 minute on a high heat, then turn down the heat to a medium heat.
Stir in the peanut butter and coconut milk and leave to cook for 14 minutes, until the chicken is cooked through, stirring occasionally.

Cook the golden rice

Meanwhile, cook the rice. Rinse the rice in plenty of cold running water, until the water runs clear.
Lightly crush the cumin seeds in a pestle and mortar, or with the back of a knife. Heat a dash of oil in a pot on a medium heat, add the cumin seeds and toast them for a minute.
Stir in the turmeric and rinsed rice. Cover with boiling water then cook for 10 - 12 minutes (or according to packet instructions).

Cook the green beans

Cook the beans in plenty of boiling salted water until tender. Alternatively you can cook the beans in the microwave. Or if you prefer you can finely chop them and add them to the curry. It’s up to you!