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Nepalese chicken curry

with coconut rice and honey yoghurt

Ready in around 25 mins

RECIPE FACT:
Nepal has the only triangular flag in the world.
Nutritional Info:
  • Energy: 2,885kJ (689kcal)
  • Protein: 46g
  • Carbohydate: 68g
  • Sugars: 14g
  • Fat, total:24g
  • Saturated:13g
  • Sodium:1,175mg
  • Contains:Milk
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND THE CHICKEN:

    Peel the red onion then slice finely. Trim both ends off the green beans then cut in half. Slice the silverbeet into ½ cm strips discarding the stalks. Set all aside. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces.

  • 2. TO COOK THE POPPADOMS:

    Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadoms in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.

  • 3. TO COOK THE COCONUT RICE:

    Open the bag of coconut rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the silverbeet, season with salt and pepper and cook for 1 min. Add the coconut rice and cook for 2-3 mins until hot. Remove from the pan, cover and keep warm.

  • 4. TO COOK THE NEPALESE CURRY:

    Wipe out the pan and return it to medium-high heat with a drizzle of oil. Once hot, add the green beans and red onions. Season with salt and pepper and cook for 2-3 minutes. Remove from the pan and set aside. Add the chicken to the pan and cook for 2-3 minutes. Return the beans and onions to the pan. Pour in the Nepalese curry sauce and cook for another 2-3 minutes or until the chicken is cooked through.

  • TO SERVE:

    Divide the coconut rice between plates and spoon Nepalese curry on top. Drizzle with honey yoghurt and serve poppadoms on the sides.

Ingredients In your box:
  • 1 bag of green beans
  • 1 pack of free-range chicken breasts
  • 1 pack of coconut rice
  • 1 pot of honey yoghurt
  • 1 pot of nepalese curry sauce
  • 1 red onion
  • 1 pack of poppadoms
  • 1 bag of silverbeet

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