Green Chicken Curry

• 500 gchicken thighs, cut into bite-size pieces
• 300 mlchicken stock
• 250 gbasmati rice, rinsed
• 80 gspinach
• salt and black pepper to taste
• 2garlic cloves, crushed
• 400 mlcoconut milk
• 1 tbspsunflower oil
• 2 tbspgreen curry paste
• 120 gmangetout
• 1lime, cut into wedges
• 15 gcoriander, chopped
• 200 gkachumber made with diced cucumber, tomato, red onion, coriander and lemon juice (optional)

Method

1. 1Pat the chicken pieces dry on kitchen paper and season generously with salt and pepper.
2. 2Heat the sunflower oil in a wide lidded pan and brown the chicken in two batches for 4–5 minutes per batch.
3. 3Return all the chicken to the pan, stir in the green curry paste and crushed garlic, and cook for 60–90 seconds until fragrant and glossy. The paste should smell of lemongrass and lime leaf rather than the jar.
4. 4Pour in the coconut milk and chicken stock, scraping up any sticky bits from the base of the pan; that's flavour, don't waste it. Add the rinsed rice, then bring to a gentle simmer.
5. 5Cover, drop the heat to low, and cook for 15 minutes until the rice is almost tender and has drunk up most of the liquid. Resist the urge to stir; you want the rice to steam, not turn to risotto.
6. 6Add the mangetout and spinach, cover and cook for 3–4 minutes until tender and the thickest chicken piece reaches 75°C for 30 seconds. Check the rice is tender and give it more time with a splash of boiling water if needed.
7. 7Take off the heat and leave to sit, lid on, for 5 minutes. Fluff gently with a fork.
8. 8Serve with coriander and lime wedges, adding the optional kachumber if using.

Per serving

kcal

632

protein

34g

fibre

3g

carbs

58.7g

fat

29.8g