The solution to a long day? A quick dinner packed with delicious flavour, Chef! The foundation is a bed of fluffy rice, which is topped with golden chicken strips elevated with pak choi, edamame beans, garlic, ginger, and a turmeric spice mix. All of this is coated in creamy coconut milk and finished with toasted coconut flakes.
Golden Coconut Chicken & Basmati Rice
Golden Coconut Chicken & Basmati Rice
with pak choi, edamame beans & toasted coconut flakes
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Coconut Milk
- Edamame Beans
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Pak Choi
- Toasted Coconut Flakes
- Turmeric Mix
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE
Rinse the rice and place in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the chicken dry with paper towel and cut into 1cm strips.
GOLDEN CHICKEN
Place a pan over high-heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan.
TURMERIC CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated garlic, and the grated ginger until fragrant, 1-2 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the golden chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
White Basmati Rice - 100ml
Pak Choi - 150g
Garlic Clove - 1
Fresh Ginger - 20g
Fresh Coriander - 3g
Free-range Chicken Breast - 1
Turmeric Mix - 20ml
Coconut Milk - 200ml
Edamame Beans - 50g
Toasted Coconut Flakes - 10g
RICE
Rinse the rice and place in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the chicken dry with paper towel and cut into 1cm strips.
GOLDEN CHICKEN
Place a pan over high-heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan.
TURMERIC CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated garlic, and the grated ginger until fragrant, 1-2 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the golden chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
White Basmati Rice - 200ml
Pak Choi - 300g
Garlic Clove - 1
Fresh Ginger - 40g
Fresh Coriander - 5g
Free-range Chicken Breasts - 2
Turmeric Mix - 40ml
Coconut Milk - 400ml
Edamame Beans - 100g
Toasted Coconut Flakes - 20g
RICE
Rinse the rice and place in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the chicken dry with paper towel and cut into 1cm strips.
GOLDEN CHICKEN
Place a pan over high-heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan.
TURMERIC CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated garlic, and the grated ginger until fragrant, 2-3 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the golden chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
White Basmati Rice - 300ml
Pak Choi - 450g
Garlic Cloves - 2
Fresh Ginger - 60g
Fresh Coriander - 8g
Free-range Chicken Breasts - 3
Turmeric Mix - 60ml
Coconut Milk - 600ml
Edamame Beans - 150g
Toasted Coconut Flakes - 30g
RICE
Rinse the rice and place in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
Trim the pak choi at the base and rinse. Roughly slice the stems and cut the leaves in half lengthways. Peel and grate the garlic and the ginger. Rinse, pick, and roughly chop the coriander. Pat the chicken dry with paper towel and cut into 1cm strips.
GOLDEN CHICKEN
Place a pan over high-heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan.
TURMERIC CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems, the grated garlic, and the grated ginger until fragrant, 2-3 minutes. Add the turmeric mix and fry until fragrant, 1-2 minutes. Mix in the coconut milk and simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the golden chicken, the edamame beans, and the pak choi leaves. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, and top with the loaded turmeric chicken and all the sauce. Sprinkle over the chopped coriander and garnish with a sprinkle of the toasted coconut flakes.
White Basmati Rice - 400ml
Pak Choi - 600g
Garlic Cloves - 2
Fresh Ginger - 80g
Fresh Coriander - 10g
Free-range Chicken Breasts - 4
Turmeric Mix - 80ml
Coconut Milk - 800ml
Edamame Beans - 200g
Toasted Coconut Flakes - 40g
Woolies Products in this dish
