Lyndi's Chicken Curry with Turmeric Basmati Rice

Lyndi's Chicken Curry with Turmeric Basmati Rice

Easy

< 30 Minutes

Lyndi's Chicken Curry with Turmeric Basmati Rice

Ingredients Method

Ingredients


Basmati 2Kg Png Transparent

Method


  1. Rinse rice with water until the water runs clear.

  2. Add rice to a medium saucepan with stock, 1 tbsp oil and 2 tsp Turmeric.

  3. Bring to the boil. Once boiling, simmer covered for 15 minutes. Turn off heat and leave for another 5 min.

  4. Meanwhile, add remaining oil, turmeric, curry paste and garlic to a large frying pan. Cook for 1-2 min, or until fragrant.

  5. Add chicken and cook for 5 min, stirring occasionally. Add coconut milk, chickpeas, zucchini and capsicum. Cook for 6-8 min, or until vegetables are cooked to your liking. Season with salt and pepper to taste.

  6. NOTES

  7. Use a gluten-free curry paste and stock to make this recipe gluten free.

  8. Red curry paste is delicious and mild. Opt for a green curry paste for more heat. I like to use less curry paste to start as you can always add more to your liking.

  9. This recipe is naturally dairy-free.

  10. Swap chicken strips for chopped tofu, haloumi or a meat-substitute mince to make this recipe vegetarian. Nuts like cashews can also be added instead of meat for additional protein and healthy fats.

  11. To make kale chips: Strip kale from the stems, drizzle with garlic extra virgin olive oil, top with salt and chilli flakes. Place on baking tray and cook in an oven at 180 degrees C for 5 minutes, or until crispy.

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Lyndi's Chicken Curry with Turmeric Basmati Rice

Easy

< 30 Minutes

Ingredients


Method


  1. Rinse rice with water until the water runs clear.

  2. Add rice to a medium saucepan with stock, 1 tbsp oil and 2 tsp Turmeric.

  3. Bring to the boil. Once boiling, simmer covered for 15 minutes. Turn off heat and leave for another 5 min.

  4. Meanwhile, add remaining oil, turmeric, curry paste and garlic to a large frying pan. Cook for 1-2 min, or until fragrant.

  5. Add chicken and cook for 5 min, stirring occasionally. Add coconut milk, chickpeas, zucchini and capsicum. Cook for 6-8 min, or until vegetables are cooked to your liking. Season with salt and pepper to taste.

  6. NOTES

  7. Use a gluten-free curry paste and stock to make this recipe gluten free.

  8. Red curry paste is delicious and mild. Opt for a green curry paste for more heat. I like to use less curry paste to start as you can always add more to your liking.

  9. This recipe is naturally dairy-free.

  10. Swap chicken strips for chopped tofu, haloumi or a meat-substitute mince to make this recipe vegetarian. Nuts like cashews can also be added instead of meat for additional protein and healthy fats.

  11. To make kale chips: Strip kale from the stems, drizzle with garlic extra virgin olive oil, top with salt and chilli flakes. Place on baking tray and cook in an oven at 180 degrees C for 5 minutes, or until crispy.