Tomato Coconut Chicken

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Tomato Coconut Chicken Curry with Coriander Rice

Savor the rich flavors of Tomato Coconut Chicken Curry paired with fragrant Coriander Rice

369 Reviews

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25 Cooking Time

2 People

Serving Size

Chicken

Protein

769 Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Oil | Salt | Black pepper | Cooking pot | Measuring jug | Chopping board | Knife

Cooking Instructions

Ingredients

Step 5 : Final Touches

Pour in coconut milk and vegetable stock, add broccoli, and simmer for 5-7 minutes until the sauce thickens slightly. Adjust seasoning to taste.

400 ml Water for Rice
200 g Basmati Rice
7 g Ginger
7 g Garlic
140 g White Onion
150 g Broccoli
320 g Chicken Breast Cubes
2 g Cumin Powder
2 g Garam Masala
50 g Tomato Paste
300 ml Coconut Milk
100 ml Home Made Vegetable Stock
7 g Coriander Leaves

Allergens

N/A

Step 1 : Cook the Rice

Start by washing and rinsing the rice until the water runs clear. In a medium pot, bring the water and 1/2 teaspoon of salt to a boil, add the rice, cook uncovered for 1-3 minutes, then cover, reduce heat to low,
and simmer for 12 minutes before setting aside to steam.

Nutritional Information

Energy (kJ/kcal)

769 Protein (g)

51 Carbohydrates (g)

104 Fibers (g)

9 Sugar

9 Fats (g)

21

The nutritional information provided is only for ingredients supplied by COOKFRESH.
Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Chicken

Heat oil in a pan over medium heat, season chicken with salt and black pepper, and cook until golden, about 5-7 minutes; set chicken aside.

Step 2 : Prep the Ingredients

Peel and finely chop the garlic, ginger, and onion. Cut the broccoli into small florets

Step 4 : Sauté with Masala

In the same pan, sauté garlic and ginger until fragrant, about 30 seconds. Add chicken back to the pan with tomato paste, garam masala, cumin, and a pinch of salt, cooking for a minute. Add a splash of water if needed.

Step 6 : Serve and Enjoy!

Fluff the steamed rice, stir in chopped coriander, and serve topped with the tomato coconut chicken curry

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Tomato Coconut Chicken Curry with Coriander Rice

369 Reviews

25

Cooking Time

2 People

Serving Size

Chicken

Protein

769

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Oil | Salt | Black pepper | Cooking pot | Measuring jug | Chopping board | Knife

Cooking Instructions

Ingredients

Step 5 : Final Touches

Pour in coconut milk and vegetable stock, add broccoli, and simmer for 5-7 minutes until the sauce thickens slightly. Adjust seasoning to taste.

400 ml Water for Rice200 g Basmati Rice7 g Ginger7 g Garlic140 g White Onion150 g Broccoli320 g Chicken Breast Cubes2 g Cumin Powder2 g Garam Masala50 g Tomato Paste300 ml Coconut Milk100 ml Home Made Vegetable Stock7 g Coriander Leaves

Allergens

Step 1 : Cook the Rice

Start by washing and rinsing the rice until the water runs clear. In a medium pot, bring the water and 1/2 teaspoon of salt to a boil, add the rice, cook uncovered for 1-3 minutes, then cover, reduce heat to low,and simmer for 12 minutes before setting aside to steam.

Nutritional Information

Energy (kJ/kcal)

769

Protein (g)

51

Carbohydrates (g)

104

Fibers (g)

9

Sugar

9

Fats (g)

21

The nutritional information provided is only for ingredients supplied by COOKFRESH.

Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Chicken

Heat oil in a pan over medium heat, season chicken with salt and black pepper, and cook until golden, about 5-7 minutes; set chicken aside.

Step 2 : Prep the Ingredients

Peel and finely chop the garlic, ginger, and onion. Cut the broccoli into small florets

Step 4 : Sauté with Masala

In the same pan, sauté garlic and ginger until fragrant, about 30 seconds. Add chicken back to the pan with tomato paste, garam masala, cumin, and a pinch of salt, cooking for a minute. Add a splash of water if needed.

Step 6 : Serve and Enjoy!

Fluff the steamed rice, stir in chopped coriander, and serve topped with the tomato coconut chicken curry

400 ml Water for Rice
200 g Basmati Rice
7 g Ginger
7 g Garlic
140 g White Onion
150 g Broccoli
320 g Chicken Breast Cubes
2 g Cumin Powder
2 g Garam Masala
50 g Tomato Paste
300 ml Coconut Milk
100 ml Home Made Vegetable Stock
7 g Coriander Leaves

Start by washing and rinsing the rice until the water runs clear. In a medium pot, bring the water and 1/2 teaspoon of salt to a boil, add the rice, cook uncovered for 1-3 minutes, then cover, reduce heat to low,
and simmer for 12 minutes before setting aside to steam.