Apricot Chicken Coconut Curry with Jasmine Rice Pilaf

25-30 min
512 calories

This recipe is a new twist on a retro classic. We've given it a (slightly) spicy flavour with creamy coconut milk, delicate spices and fragrant aromatics. It is a family friendly meal with mild curry heat. If you're a spice lover by all means add a chilli or two to the paste for extra oomph! We've paired it with a flavoursome rice pilaf. Don't let the term pilaf fool you into thinking it's any harder than boiling rice. It's quick, easy and adds great flavour.

Number of servings

Ingredients

³⁄₄ Cup Jasmine Rice
1 Tsp Butter (pantry)
1 Tsp Chicken Stock Concentrate
3 Chicken Thighs (skinless)
1 Ginger
1 Brown Onion
¹⁄₂ Small Bunch Coriander
165 Gram Coconut Milk
1 Tsp Onion Flakes
170 Gram Broccoli
50 Gram Dried Apricots
1 Garlic Clove
150 Gram Apricot Nectar

Ingredients

1 ¹⁄₂ Cups Jasmine Rice
1 ¹⁄₂ Tsp Butter (pantry)
2 Tsp Chicken Stock Concentrate
500 Gram Chicken Thighs (skinless)
1 Ginger
1 Brown Onion
1 Small Bunch Coriander
400 Gram Coconut Milk
2 Tsp Onion Flakes
250 Gram Broccoli
75 Gram Dried Apricots
2 Garlic Clove
250 Gram Apricot Nectar

Ingredients

1 ¹⁄₂ Cups Jasmine Rice
2 Tsp Butter (pantry)
2 Tsp Chicken Stock Concentrate
6 Chicken Thighs (skinless)
2 Ginger
1 Brown Onion
1 Small Bunch Coriander
400 Gram Coconut Milk
2 Tsp Onion Flakes
340 Gram Broccoli
100 Gram Dried Apricots
2 Garlic Clove
250 Gram Apricot Nectar

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Food Processor or Stick Mixer
Frypan
Pot
Rice Cooker (Optional)

1 Cook Rice

In a small pot, place 1¹⁄₂ cups of water, add the rice, butter and chicken stock. Cover with a lid and cook on medium heat. Simmer for 15 minutes until all of the water is absorbed. Fluff the finished rice with a fork. While the rice is cooking you can start the chicken.

Tip! Taste the rice - if it is still too firm, add a few more Tbsp of water.

2 Prep Ingredients & Curry Paste

Peel garlic. Peel and roughly chop the onion. Blitz onion, garlic and ginger until smooth, add spice mix and combine to make the curry paste. Roughly chop coriander, keeping some leaves for garnish. Chop apricots. Trim broccoli and cut into bite size florets. Cut the chicken into bite-size pieces.

Tip! You can use a stick mixer or food processor for this. Add a spoonful water if needed to get a paste.

3 Cook the Curry

Heat a large pan or wok, add a splash of oil and seal the chicken for 1-2 minutes, set aside on a plate for now. Add curry paste and onion flakes to the pan and fry for 3-4 minutes or until fragrant. Add apricot nectar, dried apricots and coconut milk and return the chicken to the pan. Cook over medium heat for 5-7 minutes, stirring occasionally.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

4 Add Veggies

Once chicken is almost cooked through, add the broccoli. Allow to cook for a further few minutes until chicken is cooked through and broccoli is cooked to your liking. Stir through most of the chopped coriander (reserve for garnish) and season to taste.

Tip! Reserve some of the coriander for garnish.

5 You Plate It

Divide the rice between bowls. Top rice with chicken curry and garnish with reserved coriander leaves. Enjoy!

Step-by-step instructions