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Mughlai chicken

with steamed rice and poppadoms

Ready in around 25 mins

RECIPE FACT:
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries.
Nutritional Info:
  • Energy: 3717kj (889Kcal)
  • Protein: 45g
  • Carbohydrate: 70g
  • Fat: 51g
  • Contains: Tree nuts, Milk, Soy, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Preheat the oven to 210°c fan bake.

  • 1. TO PREPARE THE VEGETABLES AND CHICKEN:

    Trim both ends off the green beans and cut in half. Slice the silverbeet into ½ cm strips discarding the stalks and set aside. Chop the coriander leaves and stalk and keep aside. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces.

  • 2. TO PREPARE THE MUGHLAI CURRY:

    Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot add the chicken and cook for 1-2 mins. Remove the chilli from the top of the Mughlai paste, slice finely if using some or all of it or discard if not using. Add the Mughlai paste and chilli if using to the chicken and cook for 1-2 mins until fragrant. Add the green beans and pour in the chicken and cream sauce. Once simmering reduce the heat and simmer for 3-4 mins then add the silverbeet and cook until wilted.

  • 3. TO PREPARE THE POPPADOMS AND RICE:

    Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot. Microwave option (preferred): Place the poppadoms on a plate and microwave for 1 min until it puffs. Pan method: Fry the poppadom in a dry or lightly oil pan over medium-high heat until it puffs.

  • TO SERVE:

    Divide the rice onto plates and serve the Mughlai curry on top. Add a sprinkle of almonds and raisins and finish with chopped coriander. Serve with poppadom on the side

Ingredients In your box:
  • 1 pack of free-range chicken thighs
  • 1 pack of poppadoms
  • 1 bag of steamed rice
  • 1 pot of Mughlai paste with red chilli
  • 1 pot of chicken and cream sauce
  • 1 sachet of almonds and raisins
  • 1 bag of green beans
  • Silverbeet
  • 1 bag of coriander

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