What are the main ingredients in Coconut Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Coconut Chicken & Rice

Name: Coconut Chicken & Rice
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

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

with pickled bell pepper, spinach & fresh coriander

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Brown Rice - 100ml
Free-range Chicken Breast - 1
Onion - 1
Tomato - 1
Fresh Ginger - 10g
Fresh Chilli - 1
NOMU Oriental Rub - 5ml
Coconut Cream - 200ml
Pickled Bell Peppers - 40g
Spinach - 20g
Fresh Coriander - 3g
Lemon - 1

Download the Recipe

Serves 2

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!

Brown Rice - 200ml
Free-range Chicken Breasts - 2
Onion - 1
Tomato - 1
Fresh Ginger - 20g
Fresh Chilli - 1
NOMU Oriental Rub - 10ml
Coconut Cream - 400ml
Pickled Bell Peppers - 80g
Spinach - 40g
Fresh Coriander - 5g
Lemon - 1

Download the Recipe

Serves 3

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!

Brown Rice - 300ml
Free-range Chicken Breasts - 3
Onions - 2
Tomatoes - 2
Fresh Ginger - 30g
Fresh Chillies - 2
NOMU Oriental Rub - 15ml
Coconut Cream - 600ml
Pickled Bell Peppers - 120g
Spinach - 60g
Fresh Coriander - 8g
Lemons - 2

Download the Recipe

Serves 4

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!