Apricot Chicken Coconut Curry with Jasmine Rice
- Prep time: 25
- Calories: 512
- 3⁄4 Cup of Jasmine Rice
- 120 g of Dried Apricots
- 3 of Chicken Thighs (skinless)
- 2 of Garlic Clove
- 1 of Ginger
- 1 Small Bunch of Coriander
- 1 of Brown Onion
- 1 of Red Capsicum (Small)
- 1 1⁄2 Tbsp of Apricot Chicken Curry Mix
- 1 160g Pack of Coconut Milk
- 120 g of Sugar Snap Peas
- 1 Tsp of chilli Flakes
Cook Rice:In a medium pot, bring 11⁄2 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Ingredients:Peel garlic and ginger. Peel and roughly chop 3⁄4 of the onion. Blitz onion, garlic and ginger with 2 Tbsp water until smooth. Add spice mix and combine. Roughly chop coriander, keeping some leaves for garnish. Chop apricots. De-string snap peas and halve. De-seed capsicum, cut into 1.5cm pieces. Pat chicken dry with paper towel, cut into bite-size pieces.
Sear Capsicum:In a large pan (or pot) heat oil on medium until hot. Add the capsicum and cook 2-3 minutes, stirring occasionally. Remove from pan and set aside. Roughly chop capsicum once it's cool enough to handle.
Start Curry:In the same pan used in step 3, heat 2 Tbsp oil over medium high heat. Add curry paste and cook until fragrant, about 2-3 minutes. Add the chicken, apricots and 1⁄4 cup water. Reduce heat and simmer for another 8-10 minutes, until chicken is cooked, stirring occasionally.
Add Greens:Add the coconut milk, cooked capsicum, snap peas and chilli flakes (as much or as little as you like) and simmer a further 5 minutes, until thickened slightly. Check seasoning, adding salt and pepper if necessary.
You Plate It:Divide the rice between bowls. Add chopped coriander to the chicken curry and stir through. Top rice with chicken curry and garnish with reserved coriander leaves. Enjoy!