Chicken & Coconut Curry With Brown Rice

• 320g Diced Chicken Thighs
• 160g English Onion, Chopped
• 20g Tomato Puree
• 40g Garlic Puree
• 4g Ground Cumin
• 80g Carrot, Diced
• 80g Red Bell Pepper, Chopped
• 160ml Thai Coconut Milk
• Fresh Coriander (Optional)
• 240g Brown Long Grain Rice
• 4g Ground Turmeric
• Olive Oil (For Cooking)
• Stock (Quantity As Required)

• Energy: 397kcal
• Carbohydrates: 59g
• Sugars: 7g
• Fat: 9g
• Saturated Fat: 6g
• Protein: 26g
• Fibre: 5g
• Sodium: 457mg

1. Rinse brown rice under cold water. Cook the rice according to the packet instructions (approximately 25-30 minutes) until tender. Drain and set aside.
2. Heat your olive oil in a large pan. Add the onions and garlic and cook until soft. Then stir in the curry powder, turmeric and cumin and cook for a further minute until fragrant.
3. Add your diced chicken thighs and cook for 5-7 minutes until lightly browned.
   Then add your carrots and red bell pepper, stirring well.
4. Time to make the sauce! Pour in coconut milk, stock and tomato puree to your pan and simmer gently for 15-20 minutes, ensuring the chicken is cooked through and vegetables are tender.
5. Stir through fresh coriander (if using) before serving and enjoy!

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.