This vibrant and creamy curry is made from tender pieces of chicken smothered in a thick coconut curry sauce consisting of onions, pickled peppers, ginger, tomato and fresh chilli. Balanced out with earthy spinach and fragrant coriander. All served with a generous helping of brown rice. What are you waiting for, Chef? Curry up and get cooking!
Coconut Chicken & Rice
Coconut Chicken & Rice
with pickled bell pepper, spinach & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Rice
- Chicken
- Coconut Cream
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Lemon
- Lemons
- NOMU Oriental Rub
- Onion
- Onions
- Pickled Bell Peppers
- Spinach
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
NICE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
GOLDEN CHICKY CHUNKS
Place a deep pan or pot over medium-high heat with a drizzle of oil. When hot, fry the Chicken chunks until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot or pan and set aside.
AWESOME AROMATICS
Return the pan or pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the diced Tomato until soft, 5-6 minutes (shifting occasionally). Add the grated ginger, ½ the sliced chilli (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY CURRY
When the chilli is fragrant, pour the coconut cream into the pot or pan. Simmer until slightly thickened, 4-5 minutes. In the final 1-2 minutes, add the browned Chicken. Remove from the heat, stir through the drained pickled pepper, the rinsed spinach, ½ the picked coriander, a squeeze of lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if it's too thick for your liking.
PLATE IT UP!
Dish up the rice and the fragrant coconut Chicken. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lemon wedges. Indulge your senses, Chef!
NICE RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
GOLDEN CHICKY CHUNKS
Place a deep pan or pot over medium-high heat with a drizzle of oil. When hot, fry the Chicken chunks until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot or pan and set aside.
AWESOME AROMATICS
Return the pan or pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the diced Tomato until soft, 6-7 minutes (shifting occasionally). Add the grated ginger, ½ the sliced chilli (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY CURRY
When the chilli is fragrant, pour the coconut cream into the pot or pan. Simmer until slightly thickened, 5-6 minutes. In the final 1-2 minutes, add the browned Chicken. Remove from the heat, stir through the drained pickled pepper, the rinsed spinach, ½ the picked coriander, a squeeze of lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if it's too thick for your liking.
PLATE IT UP!
Dish up the rice and the fragrant coconut Chicken. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lemon wedges. Indulge your senses, Chef!
NICE RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
GOLDEN CHICKY CHUNKS
Place a deep pan or pot over medium-high heat with a drizzle of oil. When hot, fry the Chicken chunks until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot or pan and set aside.
AWESOME AROMATICS
Return the pan or pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the diced Tomato until soft, 8-9 minutes (shifting occasionally). Add the grated ginger, ½ the sliced chilli (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY CURRY
When the chilli is fragrant, pour the coconut cream into the pot or pan. Simmer until slightly thickened, 5-6 minutes. In the final 1-2 minutes, add the browned Chicken. Remove from the heat, stir through the drained pickled pepper, the rinsed spinach, ½ the picked coriander, a squeeze of lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if it's too thick for your liking.
PLATE IT UP!
Dish up the rice and the fragrant coconut Chicken. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lemon wedges. Indulge your senses, Chef!
NICE RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
GOLDEN CHICKY CHUNKS
Place a deep pan or pot over medium-high heat with a drizzle of oil. When hot, fry the Chicken chunks until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot or pan and set aside.
AWESOME AROMATICS
Return the pan or pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion and the diced Tomato until soft, 8-9 minutes (shifting occasionally). Add the grated ginger, ½ the sliced chilli (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY CURRY
When the chilli is fragrant, pour the coconut cream into the pot or pan. Simmer until slightly thickened, 6-7 minutes. In the final 1-2 minutes, add the browned Chicken. Remove from the heat, stir through the drained pickled pepper, the rinsed spinach, ½ the picked coriander, a squeeze of lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if it's too thick for your liking.
PLATE IT UP!
Dish up the rice and the fragrant coconut Chicken. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lemon wedges. Indulge your senses, Chef!
Frequently Asked Questions
What is the preparation time for Coconut Chicken & Rice?
The preparation time for Coconut Chicken & Rice with pickled bell pepper, spinach & fresh coriander is between 25 and 40 minutes.
What is the total time required to make Coconut Chicken & Rice with pickled bell pepper, spinach & fresh coriander?
The total time required to make Coconut Chicken & Rice with pickled bell pepper, spinach & fresh coriander is between 40 and 55 minutes.
How many servings does Coconut Chicken & Rice provide?
4 servings
What are the main ingredients in Coconut Chicken & Rice?
Brown Rice, Chicken, Coconut Cream, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Lemon, Lemons, NOMU Oriental Rub, Onion, Onions, Pickled Bell Peppers, Spinach, Tomato, Tomatoes
What is the nutritional information of Coconut Chicken & Rice?
Calories: 1011, Carbs: 97 grams, Fat: grams, Protein: 51.8 grams, Sugar: 18 grams, Salt: 836 grams
How do I prepare Coconut Chicken & Rice?
GOLDEN CHICKY CHUNKS: Place a deep pan or pot over medium-high heat with a drizzle of oil. When hot, fry the chicken chunks until browned but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot or pan and set aside. AWESOME AROMATICS: Return the pan or pot to medium heat with a drizzle of oil. When hot, fry the sliced onion and the diced tomato until soft, 6-7 minutes (shifting occasionally). Add the grated ginger, ½ the sliced chilli (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). PLATE IT UP!: Dish up the rice and the fragrant coconut chicken. Garnish with the remaining coriander and chilli (to taste). Serve with any remaining lemon wedges. Indulge your senses, Chef! CREAMY CURRY: When the chilli is fragrant, pour the coconut cream into the pot or pan. Simmer until slightly thickened, 5-6 minutes. In the final 1-2 minutes, add the browned chicken. Remove from the heat, stir through the drained pickled pepper, the rinsed spinach, ½ the picked coriander, a squeeze of lemon juice (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if it's too thick for your liking. NICE RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Coconut Chicken & Rice?
Brown Rice, Chicken, Coconut Cream, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Lemon, Lemons, NOMU Oriental Rub, Onion, Onions, Pickled Bell Peppers, Spinach, Tomato, Tomatoes
How many calories does Coconut Chicken & Rice have?
1011 calories
How much fat content does Coconut Chicken & Rice have?
grams
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