Apricot Chicken Coconut Curry with Jasmine Rice Pilaf
- Prep time: 25
- Calories: 512
- 3⁄4 Cup of Jasmine Rice
- 1 Tsp of Butter (pantry)
- 1 Tsp of Chicken Stock Concentrate
- 3 of Chicken Thighs (skinless)
- 1 of Ginger
- 1 of Brown Onion
- 1 Small Bunch of Coriander
- 1 165g Pack of Coconut Milk
- 15 g of Coriander, Cumin & Curry Powder
- 5 g of Onion Flakes
- 170 g of Broccoli
- 50 g of Dried Apricots
- 1 of Garlic Clove
- 150 g of Apricot Nectar
Cook Rice:In a small pot, place 1.5 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 curry.
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.
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.
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.
You Plate It:Divide the rice between bowls. Top rice with chicken curry and garnish with reserved coriander leaves. Enjoy!