Lyndi's Chicken Curry with Turmeric Basmati Rice
Easy
< 30 Minutes
Lyndi's Chicken Curry with Turmeric Basmati Rice
Ingredients
Method
Rinse rice with water until the water runs clear.
Add rice to a medium saucepan with stock, 1 tbsp oil and 2 tsp Turmeric.
Bring to the boil. Once boiling, simmer covered for 15 minutes. Turn off heat and leave for another 5 min.
Meanwhile, add remaining oil, turmeric, curry paste and garlic to a large frying pan. Cook for 1-2 min, or until fragrant.
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.
NOTES
Use a gluten-free curry paste and stock to make this recipe gluten free.
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.
This recipe is naturally dairy-free.
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.
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
Rinse rice with water until the water runs clear.
Add rice to a medium saucepan with stock, 1 tbsp oil and 2 tsp Turmeric.
Bring to the boil. Once boiling, simmer covered for 15 minutes. Turn off heat and leave for another 5 min.
Meanwhile, add remaining oil, turmeric, curry paste and garlic to a large frying pan. Cook for 1-2 min, or until fragrant.
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.
NOTES
Use a gluten-free curry paste and stock to make this recipe gluten free.
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.
This recipe is naturally dairy-free.
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.
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.