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Dairy Free
Gluten Free

South Asian Chicken Curry

with Wilted Kale over Basmati Rice

Cooking time

25 minutes

Servings

2/4

Calories

690 /serving

Let the tastes of South Asian cuisine bring warmth and cheer to your dinner table with this exquisitely balanced sweet-and-savoury dish. Plump chicken thighs are rubbed in a turmeric spice blend, then pan-cooked before being coated in a luxurious tamarind and tomato sauce. Serve on a zesty bed of kale and basmati rice and garnish with fresh Thai basil for a fragrant curry to relish on a cold winter night.

We will send you:

  • 4 Chicken thighs
  • 20g Ginger
  • 1 Garlic clove
  • 14g Thai basil
  • 1 Shallot (or onion)
  • 1 Lime
  • ½ Bunch of kale
  • 2 Tomatoes
  • 157g Basmati rice
  • 15ml Tamarind concentrate
  • 10.5g Sweet and salty turmeric spice blend (turmeric, sugar, kosher salt)
  • You will need:

    Medium pot
    Large pan
    Zester
    Peeler
    Oil
    Salt & pepper
    Total Fat
    15 g
    Saturated Fat
    3 g
    Sodium
    560 mg
    Total Carbs
    93 g
    Sugars
    10 g
    Protein
    46 g
    Fibres
    10 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Cook the chicken
    While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 4 to 6 minutes per side or until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
    a picture
    Mise en place
    While the chicken cooks, zest and quarter the lime. Small dice the tomatoes. Strip the kale leaves off the stem; roughly chop the leaves. Pick the Thai basil leaves off the stem. Peel, halve and mince the shallot. Peel and mince the ginger. Mince the garlic. In a bowl, combine the shallot, ginger and garlic.
    a picture
    Make the sauce
    In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the aromatics and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer ½ the aromatics to a bowl. To the pan, add the tomatoes, tamarind, juice from ½ the lime wedges and ¼ of a cup of water (double for 4 portions). Cook, breaking the tomatoes with the back of a spoon, 2 to 3 minutes, until the tomatoes have softened. Add the chicken to the pan and cook, basting the chicken, 1 to 2 minutes, until coated.
    a picture
    Finish the rice & serve
    To the pot of rice, add the kale, ½ the lime zest, the remaining cooked aromatics and juice from the remaining wedges; season with S&P to taste. Stir to combine thoroughly. Divide the finished rice between your plates. Top with the chicken and pan sauce. Garnish with the Thai basil and as much the remaining lime zest as you’d like. Bon appétit!

    Health Canada recommends cooking Poultry to a minimum internal temperature of 74°C.