Apricot Chicken Coconut Curry with Jasmine Rice
- Prep time: 25 minutes
- 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 Snow Peas
- 1 Tsp of Chili 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. Taste the rice - if it is still too firm, add a few more Tbsp of water. 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 leaves for garnish. Chop apricots. De-string snow peas and halve. De-seed capsicum and cut into 1.5cm pieces. Pat dry chicken with paper towel, cut into bite-size pieces.
Sear Capsicum:In a large pan (or pot) heat olive 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 olive oil over medium high heat. Add curry paste and cook until fragrant, about 2-3 minutes. Add the chicken, apricots and 1⁄4 cup of water. Reduce heat and simmer another 8-10 minutes, until chicken is cooked, stirring occasionally.
Add Greens:Add the coconut milk, cooked capsicum, snow peas and chili 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!